8 Portions | Preparation time 60 min
INGREDIENTS
4 bunches of spring onions
4 spring onions
4 potatoes
2 small sprigs / rosemary
1 clove / garlic
1 tbsp / fresh ginger
1 tbsp / clarified butter
150 ml / dry white wine
1.5 l / vegetable bullion
4 sweet peppers
1 chilli pepper
1 tbsp / lemon juice
2 eggs
1 tbsp / vinegar
Salt pepper
White Pepper
INSTRUCTION
Wash the bubble and then chop it. We separate the white part from the chives. Cut the onion into feathers. Peel the potatoes and cut into thick cubes. Peel and chop the garlic and ginger finely.
We dissolve a tablespoon of clarified butter in a wide pot. Add garlic and ginger to the hot butter. Fry for about a minute.
Then add chopped onion and rosemary. Fry for about 2 minutes, then add the potatoes. Fry vegetables for 5 minutes.
After this time, we add dry white wine. Boil until the alcohol evaporates and the wine is reduced approx. 5 min. But after 2 minutes, add ¾ chopped chives. Then add vegetable broth. The bullion recipe can be found in the soup category. We cook for 20 min. At the end of cooking, season with salt and white pepper.
While the soup is cooking, we grill peppers. Wash the peppers and dry thoroughly with a paper towel. Warm up the grill pan with a little oil. We grill sweet peppers and chilli peppers 5 minutes on each side.
Then put the pan into the oven preheated to 220 ° C under the grill. We roast 10 minutes After roasting, peel and peel the seeds. Translate into a pot where we will blend them.
Season the peppers with lemon juice, salt, and pepper. We blend it to a smooth mass.
When the soup has cooled slightly, we blend it. Because the blended soup we add the remaining chives. We leave a small teaspoon of chives for decoration.
Boil water in a saucepan with a tablespoon of vinegar. We put an egg into the bowl. When the water boils with a spoon, we make a vortex. Pour the egg from the bowl into the vortex. We cook for 2 minutes. Then remove to a paper towel to drain. We do the same with the second egg.
We put a spoonful of grilled pepper paste into the plate. Then pour the onion soup. We put a poached egg on top. Sprinkle with chives.
