Pumpkin soup with poached egg
Here is a starter for gourmets: a pumpkin soup with poached egg. You’ll love it.
1. Cut the pumpkin into slices. Remove the shell, seeds and filaments. Cut the flesh into cubes. Peel and slice the onion. Heat the oil in a pan. Add the onion and diced pumpkin. Sauté for 5 minutes. Salt and pepper.
2. Cover completely with water and simmer for 25 minutes, until the pumpkin flesh is soft. Wash and dry the chervil. Thin out.
3. Blend the soup. Reheat it over low heat while preparing the eggs. Prepare the poached eggs: bring a pan of water with white vinegar to a boil.
4. Break an egg into a cup. When the water starts boiling, pour the egg at once into the pan. When the white begins to coagulate (about 3 minutes), bring it gently on the yolk with a spoon.
5. Remove the poached egg from the pan and place it on paper towel. Repeat the process with all the eggs. Divide the soup into 6 bowls. Add a poached egg. Salt and pepper. Sprinkle with crushed pink peppercorns. Sprinkle with chervil.
6. Serve immediately with little garlic croutons.
Photo credit: Sucré Salé
