Mushroom and potato velouté with a poached egg and croutons

Ingredients

For 1 serving

• Cremini mushrooms250 g
• Potatoes120 g
• Eggs1
• Grana Padano10 g
• Whole wheat bread40 g
• Onion40 g
• Vegetable broth350 ml
• Extra virgin olive oil8 g
• Thymeto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, celery,

In season: September – November

Method

1. Heat the vegetable stock. Meanwhile peel and slice the onion; wipe the chestnut mushrooms with a damp cloth and cut them into pieces; peel the potatoes and cut them into 2 cm cubes.
2. In a pan heat the oil over a medium-low heat and sweat the onion for 3–4 minutes, until translucent; add the mushrooms and potatoes, a few sprigs of thyme and the hot stock.
3. Bring to the boil and cook for 20 minutes over a medium heat, until the potatoes crush easily with a fork; remove the thyme and blend with a stick blender until smooth. 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 still soft.
6. Serve the soup with the poached egg on top, the grated Grana Padano and the toasted bread.