My favorite summer soup of all, this one! This particular recipe is a remake of what my mother cooks. I excluded the usage of cooking oil, pork fatty bacon, whole sour cream and the eggs hard boiling. Instead, I used a lean smoked pork ham, poached the eggs separately and cooked the soup with Greek yogurt only.
Summer lettuce soup with poached eggs
Servings: 6
Calories: 180kcal
Ingredients
- 500 g green lettuce
- 500 g greek yogurt 10% fat
- 100 g lean smoked pork ham
- 1 egg yolk
- 6 whole eggs
- 6 green garlic leaves
- 2 garlic cloves
- 1/2 bundle fresh dill
- 2 tsp dried vegetables mix
- 3 tsp salt
- 2 l water for the soup
- 2 tbsp vinegar for poaching the eggs
Instructions
- Wash the lettuce leaves one by one to make sure that all the dirt or insects are gone. If you are using supermarket packaged lettuce, wash that one too even if it says that it doesn't need washing.
- Set the water to boil in a medium pot (a 4l pot is great).
- Chop the green garlic leaves and mince the garlic.
- When the water is boiling, add the lettuce with the salt and vegeta mix.
- Finely slice the pork ham, then take a shallow pan and roast the ham lightly.
- Take the ham out in a bowl and add the green and minced garlic to the pan. Roast for a a few seconds just to release the flavors and not to burn the garlic.
- Add the garlic to the pot and reduce the heat to a minimum. Let to simmer for 20 minutes or until the green garlic is cooked.
- Add the yogurt and the fresh yolk to a bowl. Chop the dill and add it too here. Whisk everything together.
- Take a ladle of hot soup and add it to the yogurt bowl, whisk together and repeat the process until a hot liquid composition is obtained.
- Pour the yogurt mix to the lettuce pot.
- Take a small pot (1.5-2l is good) and add 1 l of water, set to medium heat until tiny bubbles form to the bottom of the pot, then add the vinegar.
- It is time to poach the eggs one by one: break the egg in a small bowl then finely drop it in the water. If you want, you can swirl the water a bit with a spoon to create a small vortex – this will help keep the egg-white together. Repeat the process until all eggs are poached.
- Add the eggs and the roasted pork ham to the lettuce soup.
- Leave to rest for 20 minutes before eating. I like this soup rather warm than hot, even cold on hot summer days, but it is up to you how long you can resist the temptation 😀
