The French title of this recipe is even longer: Velouté aux Verts de Poireau a L'Oeuf mollet et aux Noisettes
The green parts of a leek with soft boiled egg and hazelnuts.
The top greens of a leek usually go in the freezer for stocks. This time I used them together with a whole leek for a soup. To get it more substancial potatoes were added too.
The original recipes was vegetarian, but I added some thin slices of Guanciale to the soup. That intensified the flavour. Cooking it is very strait forward. Just start with butter and Guanciale and after 3 min toss in the bite size chopped veggies. Season and let it get some heat for 5 min. Pour in the stock and bring to a boil. Reduce the heat, cover and cook for 25 min. Use a blender to make the velouté.
The addition of hazelnuts and an egg made this soup a very rich one.
Recipe for 2:
1 1/2 leek
3 medium potatoes
35 g Guanciale
1 knob of butter
650 ml vegetable stock
Salt, pepper
3 tbsp chopped hazelnuts
2 soft boiled eggs
Parsley
