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POTATO - Kulajda (Creamy Soup With Dill and Poached Egg)
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Kulajda (Creamy Soup With Dill and Poached Egg) WSJ Serves: 6 | |
Salt | |
3 medium | waxy potatoes, such as Yukon Gold, peeled and diced |
½ cup | white vinegar plus 1 teaspoon |
2 cups | chicken stock |
2 cups | heavy cream |
4 tablespoons | all-purpose flour |
½ teaspoon | freshly ground black pepper, plus more to taste |
1 teaspoon | white wine vinegar |
1 medium bunch | fresh dill, finely chopped, plus 6 sprigs, for garnish |
3 tablespoons | butter |
6 | eggs |
1. 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.
2. 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.
3. 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.
4. To serve, divide potatoes among 6 soup bowls, top each with a poached egg, cover with soup and garnish with a sprig of dill.
—Adapted from Jirí Štift of Essensia at the Mandarin Oriental Prague
Recipe uploaded with Shop'NCook for iPhone.
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