Thick vegetable soup with poached eggs

Thick vegetable soup with poached eggs


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About this recipe: Adding a perfectly poached egg to each bowl transforms this simple soup into a nutritious, wholesome meal.

Maggie Pannell

Serves: 4 

  • 200g turnips, peeled and chopped
  • 200g carrots, peeled and chopped
  • 300g celeriac, peeled and chopped
  • 4 eggs
  • 2 tbsp crème fraîche
  • salt and freshly ground black pepper
  • 4 tsp crème fraîche
  • few chopped capers or 25g chopped walnuts (optional)

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. Bring 1 litre of lightly salted water to the boil in a large saucepan. Add the vegetables, cover and cook for 30 minutes or until tender.
  2. Allow to cool slightly, then purée the soup in a blender or food processor. Tip back into the pan and bring back to a gentle simmer.
  3. Break one egg into a cup and slide it into the soup; lift the white over the yolk with a slotted spoon. Do the same with the other three eggs. Lower the heat and simmer gently for 3–4 minutes, taking care not to allow the soup to boil. (If your saucepan isn't big enough to cook all the eggs at the same time, poach them separately in a sauté pan filled with boiling water to which 1 tbsp of vinegar has been added.)
  4. Lift one egg into each bowl. Add the crème fraîche to the soup and season to taste with salt and pepper. Gently ladle the soup over the eggs and serve at once with an extra tsp of crème fraîche on each serving. Scatter a few chopped capers or walnuts over the soup, if liked.


*Be sure to use very fresh eggs, otherwise they won't stay together in the soup. *If liked, you could jazz up the flavour with 1 tbsp sherry or Madeira.

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