Arugula Soup with Poached Egg and Truffle Oil

Poach Eggs

Picture 12 of 12

Poach the eggs.

I love arugula and poached eggs, but I would have never thought of them together in a soup. When I saw this recipe in one of my cook books, it intrigued me. Hmmn, a poached egg with truffle oil is a nice touch indeed! I decided to give the recipe a whirl with few modifications.

The Verdict of Arugula Soup with Poached Egg and Truffle Oil? I found the original recipe a little bland, so the second time around I added garlic. Also, this is one soup that lends itself to a fair bit of pepper – it goes well with the potato/arugula base. I really love the idea of the egg, but there is no room for a poached egg on the hard side – a very soft and runny egg makes this soup very good indeed. I would even put two eggs in one large bowl of soup if that is all I was to have for my meal.

Arugula Soup with Poached Egg and Truffle Oil Ingredients:

  • 2 tablespoons olive oil
  • 3 cups leeks, chopped
  • 3 – 1/2 cup new potatoes, chopped
  • 2 garlic gloves, finely chopped (additional adjustment the second time I attempted this soup)
  • 4 cups low sodium vegetable stock
  • 5 oz arugula
  • 1 teaspoon white vinegar
  • 4 eggs
  • 6 tablespoons goat yogurt
  • 2 tablespoons white truffle oil
  • Sea salt and freshly ground black pepper

Arugula Soup with Poached Egg and Truffle Oil Instructions:

  1. Heat oil in a large, heavy based saucepan.
  2. Saute leeks for about 5 minutes on medium heat, until soft and glistening.
  3. Add potatoes, garlic and saute for a further 3-5 minutes.
  4. Add vegetable stock, bring to a boil and simmer for about 15-20 minutes or until potatoes are really tender.
  5. Remove from heat and add the arugula, let it wilt for about 10 minutes.
  6. While arugula is wilting in soup, bring a deep skillet of water to a boil; add the vinegar, and then turn down to a gentle simmer. After soup is blended (step 8), crack the eggs in each corner and turn off the heat. Let sit for 3 minutes or until the eggs start to float up.
  7. Transfer the soup to a blender and pure until smooth (I usually count to 25 seconds).
  8. Return soup to pan, stir in yogurt, and season with sea salt and freshly ground black pepper. If soup is to thick at this stage, add more vegetable stock to your liking.
  9. Heat soup up, but do not boil.
  10. Divide the soup between 4 bowls, top each with a poached egg, and serve with fresh grinding of black pepper and drizzles of truffle oil.

The Original Recipe: Soups no-fuss recipes for Hearty Soups, author Tonia George (Hard cover book, page 50)

What I changed from original recipe:

  • Replaced butter with olive oil
  • Replaced chicken stock with low sodium vegetable stock
  • Replaced heavy cream with goat yogurt
  • Adjusted and converted ingredients to measurement in cups
  • Added garlic

Soup Mistress Rating for Arugula Soup with Poached Egg and Truffle Oil:

Healthy (+ slimming + low sodium): (4.5/5)
Presentation: (3.5/5) 
Taste: (3.5/5) 

Related posts:

  1. White Bean and Pancetta Soup with Truffle Oil

Leave a Reply

Your email address will not be published. Required fields are marked *