Smoked corn soup

Ingredients

• 4 organic eggs
• 1 large leek, finely sliced
• 2 cloves of garlic, finely chopped
• 2 large floury potatoes, peeled
• 3 ears of corn
• 40 cl of vegetable broth
• 2 tablespoons of smoked water (halen môn)
• 1 large bunch of coriander
• 15 cl of crème fraîche

• juice of 1/2 lemon

• olive oil

Preparation

1. Bring a small saucepan of water to the boil, add the eggs and cook for 6 minutes so that the yolk is still soft but not runny.

2. Break their shells on the work surface so that they are easy to peel, run them under cold water for 1 minute.

3. Then pour 1 drizzle of olive oil into a large, heavy-based saucepan. Add the leek and garlic and cook for 10 to 12 minutes, until the leeks are tender.

4. Cut the potatoes into 1 cm pieces. Remove the kernels from the corn cobs.

5. Add the potatoes and corn to the pan with the stock and smoked water, if using, then bring to a simmer and cook for 15 minutes or until the potatoes are cooked through.

6. Peel the eggs and cut them in 2. Roughly chop the coriander leaves.

7. Add the crème fraîche, lemon juice and half the coriander to the pan when the potatoes are cooked, and stir to warm them up, then remove the pan from the heat.

8. Serve the soup in bowls, with 1/2 egg on top and coriander leaves.