Adding an egg yolk to a soup is a quick way to bring a single dish to the table. Here are many velvety ideas to delight the palate
With the first cold weather there is nothing that warms belly and heart like a soup, a soup or a soup. With the cold, however, you are often even hungrier and these dishes alone may not be enough. The ideal would be a good one single dish so you don't have to spend too much time in the kitchen. How to combine the two? We have the solution: soup with egg.
Raw or cooked yolk?
It takes very little to turn your favorite vegetable soup into a single dish, perfect for, among other things, too inappetent or weaning children. A egg yolk (per person) raw ham added at the end of cooking and when the fire is off it thickens and gives creaminess to the velvety. The heat of the cream cooks the yolk and the result will be rich and irresistibly similar to the consistency of custard.
Those who, on the other hand, cannot help but have many colors in the pot, can crumble a hard-boiled egg yolk on the steaming bowl. And if there is a soup of carrots, pumpkin or tomatoes, you will be full of energy and warm colors.
Some ideas for combinations
A Leek and potatoes veloute it is perfect with raw egg yolk, added at the end of cooking. On the plate, to complete the dinner, pecorino flakes, extra virgin olive oil and freshly ground black pepper.
A classic velvety “green"With beets, broccoli, spinach, courgettes and all the green vegetables available, it becomes cheerful and colorful with the egg yolk crumbled on top: a comfort food for children. If, on the other hand, the cream is for adults, at the end of cooking, add, in addition to the egg, some croutons and a drizzle of oil. A good glass of wine will complement the meal perfectly.
And the mushrooms? Thicken the Velvety Mushroom with egg yolk at the end of cooking for a whole new taste! And, in spring, one cannot be missing Velvety Asparagus to be served with raw and roasted asparagus a raw egg yolk for each dish, each diner will then do the magic.
Velvety with egg in a gourmet version
Is the cream soup with egg yolk just a quick and homemade solution to combine first and second courses? No, indeed, it can become a gourmet dish. Our recipe Fried yolk, Jerusalem artichoke cream and truffles proves it.
Many velvety ideas
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