Leek and potato soup with a poached egg

Ingredients

For 1 serving

• Leek150 g
• Potatoes200 g
• Eggs1
• Grana Padano15 g
• Whole wheat bread30 g
• Vegetable broth400 ml
• Extra virgin olive oil8 g
• Thymeto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, celery,

In season: October – March

Method

1. Heat the vegetable stock. Meanwhile trim the leek, removing the root and the tough green part, slice it into rounds and rinse well; peel the potatoes and cut them into 1 cm dice.
2. In a pan heat the oil over a medium-low heat and sweat the leek with a few sprigs of thyme for 5 minutes, until soft and translucent.
3. Add the potatoes and hot stock, bring to the boil and cook for 20 minutes over a medium heat, until the potatoes crush easily with a fork; remove the thyme, blend half the soup and return it to the pan. Season with salt and pepper.
4. Meanwhile slice the wholemeal bread and toast it in a dry frying pan over a medium heat for 2 minutes a side, until crisp.
5. Bring a small pan of water to a gentle simmer, crack the egg into a cup, stir the water into a whirlpool and slide the egg into the centre; cook for 3 minutes, until the white is set and the yolk soft, and lift it out with a slotted spoon.
6. Serve the soup with the poached egg on top, the grated Grana Padano and the toasted bread.