Cooks in: 25mins
Levels: Easy
Serves: 4
List of Ingredients
- 5 OZ. of cauliflower
- 5 OZ. of squash
- 5 OZ. of Jerusalem artichoke
- 4 of slices durum wheat bread
- 4 of egg yolks
- 1 of red onion
- bay leaves
- extra-virgin olive oil
- salt
Method
1
Peel the Jerusalem artichokes. Using the large holes of a grater, grate the squash, Jerusalem artichokes and cauliflower; peel and chop the onion with a knife or with a food processor.
2
Put the vegetables into a pot with 4 1/4 cups hot water and a couple of bay leaves. Bring to a boil, add salt to taste and cook the soup for 15 minutes.
3
Toast the bread. Gently press down the center of each slice of bread to form a shallow indentation. Ladle the soup into bowls, top with the toast and put a raw egg into the indentation. Serve topped with a drizzle of oil.