light and comforting, this is how this leek and carrot broth is that we have accompanied with a poached egg. Ideal to warm up when you get home after a cold day, although low temperatures are not necessary to enjoy it.
This is a simple and humble broth, made with very few ingredients but to which you could add some more. A fish such as shredded cod, for example, could give a very special touch to this dish and complete it. Don't you feel like trying it out?
If you dare to do it, we recommend preparing a generous portion, enough for two days. You can keep it in the fridge and taste it on alternate days. We do not recommend, however, keeping it in the fridge for more than two days as the potato will lose a lot of texture.
Ingredients
- 3 tablespoons olive oil
- 1 medium white onion, chopped
- 6 large leeks, thinly sliced
- 4 carrots, sliced
- 1 potato, diced
- Water
- Sal Island
- Freshly ground black pepper
- Turmeric
- 3 eggs (optional)
Step by step
- Heat the oil in a saucepan and sauté the onion couple of minutes.
- Then add the leek and fry another five minutes on medium heat.
- Also add the carrot and potato, salt and pepper and sauté for a couple of minutes before adding the water, which should generously cover the vegetables.
- Cook the whole for 20 minutes until potato and carrot are tender.
- Then, sprinkle some turmeric and mix.
- Turn off the fire and prepare the poached egg. To do this, place plastic wrap in a cup and crack an egg on it. Make a small package so that there is no air left inside and tie it with kitchen string as we taught you when we prepared the green beans with poached eggs. Repeat the process for each of the eggs. Then submerge them in a pot of boiling water for 4 minutes.
- Serve the leek and carrot broth with poached eggs.
