Weeknight Meal Recipe: Potato & Leek Soup with Poached Egg Crostini

Potato & Leek Soup with Poached Egg Crostini
I love hearty one pot winter warmers and a potato and leek soup is ubiquitous with seasonal festivities. It's a straight forward, no frill or fuss dish, though the addition of a poached egg crostini elevates it, adding a silky smooth and crunchy texture to this robust dish.


Serves 4

  • olive oil
  • 4 leeks (washed and diced)
  • 2 large onions (finely chopped)
  • 1 tsp of dried thyme leaves
  • 2 large potatoes (peeled and diced)
  • 6 cups of vegetable broth
  • 4 eggs (poached)
  • 4 sliced of toasted ciabata
  • Salt
  • Pepper

Step 1: Place a large pan on a medium high heat, add the olive oil, leeks, onion and thyme leaves, cook for 10-15 minutes until soft. Add the potatoes and vegetable broth, bring to the boil, then reduce to a simmer and cook for 25 minutes.

Step 2: Meanwhile place a small saucepan filled with water on a high heat, bring to the boil, reduce the heat then poach the eggs in the water.

Step 3: Use a blender to blend the soup, season with salt and pepper to taste, plate up and serve with the toasted ciabata and egg.


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