Herb Soup with Poached Egg

Cut the shallot into fine strips and the garlic clove into fine cubes. Heat butter in a saucepan and sauté shallot strips and garlic cubes until translucent. Add the vegetable soup and liquid cream, bring the soup to a boil while stirring repeatedly and reduce to two thirds. Add herbs and finely puree the soup. Season to taste with salt and pepper. Lightly beat the egg yolks and stir into the hot, but no longer boiling soup. Beat until the soup becomes nice and frothy. Finally, carefully stir in the whipped cream and round off the soup with it. Meanwhile, boil about 1 liter of water for the poached eggs. Add vinegar and reduce heat. Gently crack the eggs one by one into a ladle and carefully slide off the spoon into the water, which is only at a gentle simmer. Cook for about 4-5 minutes (the eggs should not be touching). Lift out the eggs with a slotted spoon, drain briefly on paper towels, and cut off any unsightly strands of egg white around the edges. Divide the finished herb soup among hot plates, place a poached egg in each and garnish with chervil leaves.

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