Egg soup

Serves 6
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Indy Lifestyle Online

This recipe comes from Greg and Lucy Malouf's book Saraban (Hardie Grant, £30). It has a simple, peasanty flavour to it and is one of the most comforting soups I have eaten.

2 tbsp olive oil
20g/¾oz unsalted butter
2 onions, finely sliced
2 cloves garlic, finely sliced
tsp ground turmeric
tsp fenugreek seeds, lightly crushed
1 tsp freshly ground black pepper
250g/8oz kipfler or other waxy potatoes, peeled and cubed
1¼ litres/2 lb good-quality chicken stock
A few sprigs of thyme
1 bay leaf
1 long strip of peel from half an orange, all pith removed
Sea salt
2 tbsp verjuice
Juice of half a lemon
6 small eggs, at room temperature
Salt and freshly ground black pepper
Flatbread and lemon wedges

Heat the oil and butter in a large, heavy-based saucepan over a low heat. Add

the onion and garlic and fry gently until translucent. Stir in the spices and cook for another couple of minutes.

Add the potato and cook for a minute, stirring to coat well with the onion mixture. Add the stock, herbs and orange peel. Add salt to taste and simmer very gently for 30 minutes.

Just as you are ready to serve, fish out the bay leaf and orange peel, then stir in the verjuice and lemon juice. Crack the eggs and carefully slip them into the simmering soup and poach gently for 3-4 minutes or until the yolks are barely set – they will continue to cook in the broth after you remove the pan from the heat.

Ladle the soup straight from the pan at the table, ensuring everyone has an egg. Season with salt and pepper and serve with flatbread and lemon wedges.

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