Kulajda – Czech Creamy Dill Soup

Smooth Czech soup with mushrooms, potato, cream and plenty of dill. Topped with a poached egg for a rustic and satisfying bowl.

• 200 g sliced mushrooms
• 2 potatoes, diced
• 30 g butter
• 2 tbsp all-purpose flour
• 500 ml milk or cream
• 1 bay leaf
• 2 tbsp white wine vinegar
• 1 bunch dill, chopped
• 4 eggs
• Salt and white pepper

Method

1. 1
   Melt butter in a pot, sauté mushrooms until soft. Sprinkle with flour and stir.
2. 2
   Gradually stir in milk or cream. Add potatoes and bay leaf; simmer until potatoes are tender.
3. 3
   Add vinegar and dill; season with salt and pepper.
4. 4
   Poach eggs separately. Serve soup with a poached egg in each bowl.