Cut the ends of the scallions, remove the outer leaves and cut them into pieces. Peel and cut the potatoes. Put the scallions and potatoes in a pot. Add a drizzle of extra virgin olive oil and a pinch of salt. Cook for a few minutes.
Cover them with the vegetable broth and let cook for about 20 minutes.
Add the milk and blend.
Add water and vinegar into a saucepan and heat until it is almost boiling. With a spoon, make a small swirl in the water and crack the egg into the water. Let it cook for 2 minutes and, very carefully, take it out with the spoon.
To finish, serve the hot cream in individual bowls accompanied by one poached egg on top.
Ingredients
Directions
Cut the ends of the scallions, remove the outer leaves and cut them into pieces. Peel and cut the potatoes. Put the scallions and potatoes in a pot. Add a drizzle of extra virgin olive oil and a pinch of salt. Cook for a few minutes.
Cover them with the vegetable broth and let cook for about 20 minutes.
Add the milk and blend.
Add water and vinegar into a saucepan and heat until it is almost boiling. With a spoon, make a small swirl in the water and crack the egg into the water. Let it cook for 2 minutes and, very carefully, take it out with the spoon.
To finish, serve the hot cream in individual bowls accompanied by one poached egg on top.