- ½ cup peas
- 2 Russet potatoes, cubed
- 2 cups water for cooking potatoes and one cup of water for blanching beans
- ¼ cup white onions, finely chopped
- 1 cup fresh green beans, chopped to 1” size
- 1 cup cream
- 1 and ½ cups whole milk (You can use skim milk but the broth won’t be as rich.)
- 1/3 cup dill, chopped
- 2 Tablespoons butter
- 1 teaspoon salt for potato water and 1 teaspoon salt for water to blanch beans
- 4 eggs and water for poaching eggs
- Splash of vinegar for poaching the egg
- Salt and pepper to taste
- Saute the onions in the butter until they are soft but not browned, and set aside.
- Cook the potatoes in 2 cups of water with 1 teaspoon of salt.
- Blanch the beans in one cup of water, with one teaspoon of salt and rinse with cold water after cooking to keep them crisp.
- Add the milk and cream to the onions and simmer twenty minutes until soup thickens, then add potatoes, peas and beans, and finally the dill, cooking just until the mixture thickens.
- Poach four eggs, adding a splash of vinegar to the water as they’re being poached.
- A bit of the vinegar will transfer to the soup and it enhances the flavor.
- Fill a smallish soup bowl (this is very substantial soup) and slip a poached egg on top, slashing the top of the egg to allow the yolk to show. Top with dill garnish and serve immediately.