Thick Soup with Stellino, Eggs and Drizzle
This is the soup that starts as a basic baby and levels up in steps, so you too can escalate from lowdown can cracker to bougie slop slinger.
Serves: 4
Prep time: 10 minutes
Cook time: 35 minutes
INGREDIENTS
2 tablespoons olive oil
1 leek, white and light green parts only, sliced
2 garlic cloves, minced
1 medium-sized zucchini, diced
1 small cauliflower, florets separated
2 cups fresh or frozen corn kernels
4 cups chicken or vegetable stock
salt and pepper, to taste
1/2 cup small pasta (such as stellini, orzo or ditalini)
4 eggs
For the herb drizzle
1/4 cup fresh coriander leaves
2 tablespoons chopped fresh chives
1 garlic clove
1/4 teaspoon salt
2 tablespoons olive oil
METHOD
Heat the olive oil in a large pot over medium heat. Add the sliced leek and minced garlic, and saute for about 3-4 minutes until they start to soften.
Add the diced zucchini, cauliflower florets and corn kernels to the pot. Stir well to combine.
Pour in the stock and bring to the boil. Once boiling, reduce the heat to low, cover the pot, and simmer for about 15-20 minutes or until the vegetables are tender.
While the soup is simmering, cook the tiny pasta according to the packet instructions in a separate pot. Drain and set aside.
Remove the pot from the heat and let the soup cool slightly. Using an immersion blender or a regular blender, carefully puree the soup until smooth and creamy. If using a regular blender, blend in batches, taking care not to overfill.
Return the soup to the pot over low heat. Season with salt and pepper and stir well.
Add the cooked tiny pasta to the soup and stir to combine. Allow the soup to heat through for a few more minutes, stirring occasionally.
To poach the eggs, create four wells in the soup by gently pushing aside the soup with a spoon. Crack one egg into each well. Cover the pot and let the eggs poach in the hot soup for about 4-5 minutes, or until the whites are set but the yolks are still slightly runny.
While the eggs are poaching, prepare the herb drizzle. In a blender or food processor, combine the coriander leaves, chives, garlic, salt and olive oil. Blend until smooth.
Once the eggs are poached, ladle the soup with a poached egg into individual serving bowls.
Drizzle the herb mixture over the soup and poached eggs.
HINTS
Trust the lid on the egg step - no peeking until the 4 minute mark, then check for set whites and wobbly yolks.
Cook the pasta separately so it doesn't drink the whole pot - and if there are leftovers, add a fresh handful of pasta on reheat rather than letting it bloat overnight.
The herb drizzle keeps for 3 days in the fridge and upgrades eggs, avo toast and everything else it touches.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: approximately 7000kJ (1675 calories)
Protein: 50g
Fat: 80g
Saturated fat: 14g
Carbohydrates: 150g
Sugars: 25g
Fibre: 20g
Sodium: 4200mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.