Yogurt Potato Soup with Poached Egg

For the yogurt potato soup, first peel the potatoes, cut them into small cubes and boil them in the soup with the caraway seeds until soft.

Then whisk the créme fraiche with the yogurt and the flour and add to the soup. Continue cooking for 10-15 minutes, puree everything with a blender and season with salt, pepper and marjoram.

For the poached egg, boil the water with a dash of vinegar, break the fresh egg and put it into the boiling water with a spoon.

Then let it stand for a while. Now carefully turn it over with the spoon, let it draw for another 2-3 minutes, lift it out with a slotted spoon and put it on the yogurt-potato soup.

Preparation Tip:

For a leaner yogurt potato soup, simply use 1% yogurt and possibly sour cream.

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