Leek soup with poached egg

Ingredients

• 1 pcs Cleaned and sliced leeks
• 1 pcs 1 small onion, wedged
• 1 1/2 l Water
• 1/2 tsp Fresh ground salt
• 1 pinch Black pepper, ground
• 1 pcs Bay leaf, whole
• 4 pcs Poached eggs

Method

1. 1. Clean and slice the leek and the onion and put them in a saucepan with the water to cook. Season with salt, pepper and bay leaf.
2. 2. In another saucepan, bring 1 liter of water to the boil with 1 tablespoon of wine vinegar. Stir well and add the cracked eggs one by one. (If you find it too difficult to make poached eggs, you can make fried eggs in a frying pan, just make sure you leave the yolks runny.)
3. 3. When the onion soup base is cooked, remove the bay leaf and blend until creamy.
4. 4. Serve hot with poached eggs.