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Thursday 1 October 2026

Last cooked 21:00


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Ticking Glacier Soup

Based on:

TypeSoup

Serves4 people

DateAugust 27, 2026

Creamy soup with eggs and carrot as a glacier about to break: comfort after disaster.

A comforting, creamy potato-leek soup with floating halved eggs and angled carrot pieces, representing the broken glacier mass in the valley. The eggs are the icy chunk, the carrots the steep slope. The image: a glacier about to break, ready to flow.

Ingredients

  • 1 kg starchy potatoes, peeled and chopped
  • 2 leeks, sliced into rings
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1.5 liters vegetable stock
  • 150 ml heavy cream
  • 4 eggs
  • 2 large carrots, peeled
  • 2 tbsp butter
  • salt and pepper to taste
  • 1 bunch chives, chopped

Method

  1. Boil the eggs for 8 minutes until hard, cool, peel, and halve lengthwise.
  2. Cut the carrots into long, diagonal pieces (about 8 cm long, 2 cm thick). Boil the carrot pieces for 8 minutes in salted water, drain.
  3. Melt the butter in a large pot. Sauté onion and garlic for 3 minutes over medium heat.
  4. Add leek and fry for 2 more minutes.
  5. Add the potato pieces, pour in the stock, and bring to a boil. Simmer for 20 minutes until the potatoes are tender.
  6. Blend the soup smooth with an immersion blender. Add cream and season with salt and pepper.
  7. Divide the soup among 4 deep bowls.
  8. Place 2 egg halves on one side of each bowl as 'glacier chunks'. Lean 1-2 diagonal carrot pieces against the eggs, as if sliding into the soup.
  9. Garnish with chives.

Serving notes

  • Serve with crusty bread for dipping, as a dam against the soup.
  • Place bowls on the table with the 'glacier' clearly visible.