Ingredients

• 1 leek
• 2 potatoes
• 1 fresh broccoli or a pack of frozen
• 25 g butter
• 1 liter water or vegetable broth
• half a bunch (pot) of basil
• 1 tablespoon extra virgin olive oil
• 4 tablespoons heavy cream - optional

For serving:

• croutons from a baguette
• 4 soft-boiled eggs
• 4 teaspoons truffle oil
• basil leaves
• freshly ground black pepper

Preparation

1. Trim the green ends of the leek leaving the white and light green part. Cut lengthwise in half and rinse thoroughly. Peel and rinse the potatoes. Cut the leek crosswise into 1 cm pieces, cut the potatoes into cubes. Rinse the broccoli, cut off florets, cut the tough stalk into 4 - 5 smaller pieces.
2. In a large and wide pot, melt the butter, add leek and potatoes, salt, braise for 5 minutes, stirring from time to time. Add broccoli stems (not florets), pour water or vegetable broth and cook for about 8 minutes.
3. Add florets and cook for another 10 - 15 minutes until vegetables are soft. Blend the soup into cream (for about a minute at the highest blender speed) adding basil and extra virgin olive oil.
4. Before serving, gently reheat by adding cream (optional). Check the seasoning with salt. Serve the soup with croutons, with a soft-boiled egg, drizzling with truffle oil, sprinkling with freshly ground black pepper and torn basil.
5. While the soup is cooking, we can prepare soft-boiled eggs. Pour about 1 liter of water (no more than 10 cm) into a pot and bring to a boil by adding 1 - 2 teaspoons of wine vinegar and a pinch of salt. Set to medium heat. Break an egg into a small bowl and gently pour it into boiling water. Cook for about a minute, remove with a slotted spoon and assess if the whole white is set, while the yolk should remain liquid. Repeat with the other eggs. If you have the skill, you can cook all eggs at the same time in one large pot.