Zucchini soup with poached egg

ingredients

800 g zucchini 2 cloves garlic 1 pk onion 70 g butter 1 tbsp oil 1 dl milk 2 tbsp cooking cream 10 g sugar 3 dl vinegar ground black pepper salt

Poached egg

1,5 litres water 2 pcs egg 1/2 dl vinegar 2 KL salt

progress

1. Cut off the ends of the zucchini and grate the rest of the zucchini with the skin. 2. Fry the onion in the oil and butter until golden. Sauté for 5 minutes. 3. Add the chopped garlic and sauté again for about 3 minutes. 4. Add the grated zucchini and saute for 10-15 minutes on low heat until the zucchini is softened. 5. Add the cooking cream and vinegar. 6. Season with pepper, spices and salt to taste. 7. Just before serving, make the poached eggs: bring the water to the boil and add salt and vinegar. Crack the egg into a perforated ladle over the water and slowly, slowly add it to the water. 8. Allow to set for a few seconds and then quickly turn the ladle over and let the egg fall into the water. Cook according to how cooked we like our eggs. 3 minutes will make the egg “rotten” and 5-6 minutes will make it completely hard 🙂 9. Bon appetit!