Turnip soup with egg

Name: turnip soup with egg
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 medium sized egg; 3 bunch onion; 2 floury potatoes medium size; 25 g unsalted butter or margarine; 1 liter garden broth broth from tablet; 300 g turnip tops

Vegatar soup of herb broth with bosio, potato and turnip greens, served with an egg. Delicious appetizer for an Easter dinner

Ingredients

Kitchen Stuff

1 hand blender or food processor

Directions

Cook the eggs just hard in 6-7 minutes. Clean the spring onions and cut into rings. Peel the potatoes and cut into small cubes.
Heat the butter in a (soup) pan. Fry the spring onions and potato cubes for 2 minutes. Add the stock, bring to a boil and cook over low heat for about 10 minutes. Hold and pair of turnip greens for the garnish, cut the rest coarsely.
Boil the chopped turnips for 3-4 minutes in the soup. Peel the eggs and cut into slices. Purée the soup with a hand blender or food processor. Season with pepper and salt.
Spoon the soup into deep plates and garnish with slices of egg and turnip tops. Tasty with toast and butter.