Creamy dill soup
A South Bohemian cream soup with a poached egg.
- Servings
- 4
- Prep
- 15 min
- Cooking
- 25 min
- Total
- 40 min
- Difficulty
- Medium
Ingredients
| Amount | Ingredient | g |
|---|---|---|
| 3 pc | Potatoes | 450 |
| 200 ml | Whipping cream | 200 |
| 4 pc | Egg | 220 |
| 3 tbsp | Dill | 9 |
| 1 tbsp | Butter | 14 |
| 2 tbsp | Plain flour | 20 |
| 1 tsp | Salt | 6 |
| 0.5 tsp | Caraway | 1 |
Nutrition per serving
| Energy | 370 kcal / 1 550 kJ |
|---|---|
| Protein | 10.9 g |
| Carbohydrates | 25.1 g |
| of which sugars | 2.6 g |
| Fat | 24.8 g |
| Fibre | 2.8 g |
| Salt | 1.8 g |
Computed from the ingredients' values per 100 g; approximate.
Method
- Cook the potatoes with caraway in a litre of salted water.
- Thicken with a butter roux and pour in the cream.
- Stir in the dill and top each bowl with a poached egg.