Wild garlic foam soup with poached egg

Soup

Briefly blanch the wild garlic, spinach and parsley in boiling salted water. After a short time, pour directly into a fine sieve and rinse with ice-cold water.
In the meantime, foam up the butter and frying oil in a hot pan and immediately sauté the shallot strips. Add the wild garlic and spinach mixture and sweat briefly, season immediately with a little salt, spices and sugar. Finally, deglaze with white wine and top up with olive oil, crème fraîche, cream and chicken stock.

Bring the soup to the boil as quickly as possible and then immediately puree finely in a blender.
Before serving, season the soup with lemon juice, heat without boiling and blend with a hand blender until frothy.

Poached egg

Bring the vinegar water to the boil and, in the meantime, break the eggs into cups. Use a wooden spoon to create a swirl in the hot vinegar broth and carefully slide in the eggs one by one. Continue to stir carefully and turn the heat down to half power.

Leave the eggs to stand for about 5 minutes without boiling them.

Once cooked, remove the eggs from the water, cut off any strings and place directly into preheated plates. Finally, drizzle the eggs with rapeseed oil, season with salt and pepper and sprinkle with fresh chives.

To serve, carefully place on top of the foam soup.

3 tips from star chef Alexander Huber

• Vinegar in water: The vinegar helps the egg to set better. The ratio: about 100 ml of vinegar to 1 liter of water. Alexander Huber recommends the
  
  Byodo red wine vinegar
  
  .
• Just don’t cook! Bring the vinegar water to the boil and then turn the heat down to half power. It should be hot, but not boiling.
• Perfect cooking time: the star chef recommends 5 minutes for a soft-boiled egg.