Caraway soup with potato and a poached egg
~30 minon the hobCzechiaVegetarianDairy-free
665kcal
32 gprotein
73 gcarbs
23 gfat
11 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 971 | 44 g |
| Emmagetting lean | 27% | 536 | 29 g |
| Jackgrowing | 24% | 469 | 23 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Eggs3
- Potatoes, waxy250 g
- Carrots60 g
- White onion½
- Extra virgin olive oil1 tsp
- Rye sourdough bread60 g
- Eggs6
- Potatoes, waxy500 g
- Carrots120 g
- White onion1
- Extra virgin olive oil2 tsp
- Rye sourdough bread120 g
- Eggs12
- Potatoes, waxy1.0 kg
- Carrots240 g
- White onion2
- Extra virgin olive oil20 ml
- Rye sourdough bread240 g
From your store cupboard
Bay leavesCrushed carawayDried marjoramBlack pepperSaltStock cube or stock powder
Method
- Heat the oil in a pan and toast a teaspoon of caraway in it just until fragrant, about a minute. Add the finely chopped onion and let it soften for 3 minutes.
- Add the cubed potatoes and grated carrot, pour in 450 ml stock (or water with a stock cube) and add the bay leaf. Simmer for 15 minutes until tender.
- Fish out the bay leaf and crush some of the potatoes right in the pan, or give it a quick blitz with a stick blender — this thickens the soup without a roux. Season with salt, pepper and marjoram rubbed between your palms.
- Turn the heat down until the soup is barely trembling — at a rolling boil the white tears apart. Crack the eggs one at a time into a mug and gently slide each into the soup; don’t stir, and leave it to set for 3–4 minutes. The yolk should stay runny.
- Cut the bread into cubes and toast in a dry frying pan until crunchy. Lift the eggs into the bowls with a ladle, pour over the soup and scatter with the croutons.
- Heat the oil in a pan and toast a teaspoon of caraway in it just until fragrant, about a minute. Add the finely chopped onion and let it soften for 3 minutes.
- Add the cubed potatoes and grated carrot, pour in 900 ml stock (or water with a stock cube) and add the bay leaf. Simmer for 15 minutes until tender.
- Fish out the bay leaf and crush some of the potatoes right in the pan, or give it a quick blitz with a stick blender — this thickens the soup without a roux. Season with salt, pepper and marjoram rubbed between your palms.
- Turn the heat down until the soup is barely trembling — at a rolling boil the white tears apart. Crack the eggs one at a time into a mug and gently slide each into the soup; don’t stir, and leave it to set for 3–4 minutes. The yolk should stay runny.
- Cut the bread into cubes and toast in a dry frying pan until crunchy. Lift the eggs into the bowls with a ladle, pour over the soup and scatter with the croutons.
- Heat the oil in a pan and toast a teaspoon of caraway in it just until fragrant, about a minute. Add the finely chopped onion and let it soften for 3 minutes.
- Add the cubed potatoes and grated carrot, pour in 1.8 l stock (or water with a stock cube) and add the bay leaf. Simmer for 15 minutes until tender.
- Fish out the bay leaf and crush some of the potatoes right in the pan, or give it a quick blitz with a stick blender — this thickens the soup without a roux. Season with salt, pepper and marjoram rubbed between your palms.
- Turn the heat down until the soup is barely trembling — at a rolling boil the white tears apart. Crack the eggs one at a time into a mug and gently slide each into the soup; don’t stir, and leave it to set for 3–4 minutes. The yolk should stay runny.
- Cut the bread into cubes and toast in a dry frying pan until crunchy. Lift the eggs into the bowls with a ladle, pour over the soup and scatter with the croutons.
Allergens: Celery (9), Cereals containing gluten (1), Eggs (3)
