Fried egg soup

Name: Fried egg soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 1 tbsp. olive oil; 2 onions, finely chopped; 1 cauliflower florets; 400 g floury potatoes, peeled and cut into 2cm pieces; 600 mL whole milk; 1 L vegetable stock; 200 g butternut squash (peeled weight), cut into 2cm pieces; bread slices, optional

This fun looking soup is actually two soups in one, designed to resemble a fried egg...

By The Good Housekeeping Cookery TeamUpdated: 03 October 2023

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This playful 'fried egg' soup doesn't actually contain any eggs - but is actually decorated to look like a fried egg with it's white and yellow colours.

It's actually a delicious cauliflower soup, flavoured with onions, potatoes, milk and stock, which makes it creamy and savoury, whilst the 'yolk' part of the egg soup is actually a butternut squash flavoured soup!

This is a really fun and entertaining dish for your guests, perfect for Easter, your next Sunday lunch, or as a dinner party starter, too.

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Yields:

8 serving(s)

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Cal/Serv:

182

Ingredients

1 Tbsp.
olive oil
2
onions, finely chopped
1
cauliflower florets
400 g
floury potatoes, peeled and cut into 2cm pieces
600 ml
whole milk
1 l
vegetable stock
200 g
butternut squash (peeled weight), cut into 2cm pieces

To serve

bread slices, optional

Directions

1. Step 1
  Heat oil in a large pan and gently fry onions for 10min to soften. Add cauliflower, potatoes, milk, stock and some seasoning. Bring to the boil, then simmer for 25min until vegetables are tender.
2. Step 2
  Meanwhile, in a separate pan, cook squash in boiling water for 10-12min until tender. Drain (reserve pan) and leave to steam dry.
3. Step 3
  Carefully blend cauliflower mixture until smooth (in batches if necessary). Pour mixture back into same pan and check seasoning.
4. Step 4
  Whiz cooked squash, 125ml water and some seasoning in rinsed-out blender until smooth. Return to reserved pan.
5. Step 5
  To serve, reheat soup and butternut squash purée. Divide soup among eight bowls. Pour squash purée into a jug (add a little water, if needed, to thin to a thick pouring consistency). Pour a central squash circle into the middle of each bowl to represent an egg yolk. Grind over some black pepper and serve with buttered toast, if you like.