Kulajda Creamy Soup With Dill Poached Egg Recipe 435 Food

KULAJDA (CREAMY SOUP WITH DILL & POACHED EGG) RECIPE - (4.3/5)

Steps:

• Boil potatoes: Fill a large pot halfway with salted water and bring to a boil over high heat. Add potatoes and cook until tender, about 10 minutes. Strain potatoes, Set aside. Meanwhile, make chicken velouté: Bring stock to a rolling boil in a medium pan over high heat, then decrease heat to low. Whisk in heavy cream until combined. Add flour and ½ teaspoon pepper, whisking continuously until smooth. Increase heat to medium-high and bring back to a boil, then add 1 teaspoon vinegar and let simmer 10 minutes. Add chopped dill and butter, allow butter to melt and stir to combine. Season with salt and pepper to taste. Poach eggs: Fill a large sauté pan with water and bring to a simmer over high heat. Add ½ cup vinegar, then reduce heat to medium. With water just barely simmering, crack in half the eggs and poach until whites are set but yolks are still soft, about 3 minutes. Use a slotted spoon to transfer eggs to a bowl. Cover with a dish cloth to keep warm. Repeat with remaining eggs. To serve, divide potatoes among 6 soup bowls, top each, cover with soup and garnish with a sprig of dill.