Cream of herb soup with poached egg

Step 1 of 6:

 

Clean, wash, and cut the vegetables into large pieces.

 

Step 2 of 6:

 

Add all broth ingredients to the Fissler pressure cooker (4.5 l) and fill with 2 l of cold water. Close the pot according to instructions, set the lid's indicator with traffic light function to level 2 (quick cooking level), and bring the pot to a boil with full heat. As soon as the yellow ring appears, reduce the energy supply. When the green ring appears, the 10-minute cooking time begins. Depressurize and open the Fissler pressure cooker according to instructions. Pour the broth through a fine sieve into a Fissler pot.

Step 3 of 6:

 

Heat the butter in the Fissler pressure cooker, stir in the flour. Roast briefly, deglaze with Riesling, and stir until smooth. Add half of the vegetable broth, let simmer for a few minutes.

Step 4 of 6:

 

Whip the remaining broth in the blender (or with an immersion blender in the pot) with the herbs (reserve 3 tbsp herbs for garnish) until creamy, add to the thickened broth in the Fissler pressure cooker, add the cream, reheat the soup, season with sea salt and pepper, and whip until foamy with the immersion blender.

Step 5 of 6:

 

Bring about 1 l of salted water with vinegar to a boil in a Fissler pot. Crack the eggs individually into a cup and slide them into the simmering water. Gently shape the egg white around the yolk with a spoon. Cook the eggs for 3–4 minutes and remove.

Step 6 of 6:

 

Divide the soup among deep plates. Place 1 poached egg in the center of each, sprinkle with a little sea salt, and garnish with herbs.