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Butternut Squash Soup with Poached Egg Persillade and Cheddar

A refined vegetarian butternut squash soup topped with poached egg yolks, sharp cheddar shavings, and a fresh herb persillade.

VegetarianSoupGourmetButternut SquashAutumn
Estimated Nutrition
Calories
356.1
kcal / serving
1424.4 kcal total
Carbs
29g
per serving
115.8 g total
Fat
19.1g
per serving
76.5 g total
Protein
17.1g
per serving
68.2 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
4
piece
Egg Yolks
free-range
110
g
Cheddar
sharp English cheddar
Liquids
1
litre
Vegetable Stock
or chicken stock
NutsSeeds
1
pinch
Salt
for the baking tray
2
cloves
Garlic
chopped
2
sprigs
Thyme
fresh
1
piece
Bay Leaf
2
leaves
Sage
1
to taste
Black Pepper
freshly ground
1
bunch
Sage
for persillade
1
bunch
Parsley
for persillade
1
bunch
Chervil
for persillade
1
bunch
Tarragon
for persillade
2
cloves
Garlic
finely chopped for persillade
Vegetables
1
piece
Butternut Squash
peeled, cut in half lengthways
2
piece
Carrots
peeled and chopped
1
piece
Shallot
chopped
2
piece
Banana Shallots
finely chopped for persillade

Method

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