Typewriter Cream Soup
Based on:
TypeSoup
Serves4 people
DateSeptember 21, 2026
A festive French cream soup with typewriter keys made from toast and egg, nodding to Bardot’s famous typewriter.
A creamy French soup with a festive garnish: on top, rows of toast and halved boiled eggs mimic typewriter keys, honoring Bardot’s auction and her memoirs.
Ingredients
- 2 leeks
- 1 large onion
- 2 cloves garlic
- 2 potatoes (waxy)
- 1 liter vegetable stock
- 100 ml heavy cream
- 2 tablespoons butter
- 1 baguette
- 4 eggs
- fresh chives, finely chopped (2 tbsp)
- salt and pepper
Method
- Roughly chop leek, onion, and garlic. Peel and dice the potatoes.
- Heat butter in a large pot. Sauté onion, garlic, and leek for 5 minutes.
- Add potato cubes and cook for 2 more minutes.
- Add stock, bring to a boil, and simmer for 20 minutes until soft.
- Blend the soup smooth with an immersion blender. Stir in cream, season with salt and pepper.
- Meanwhile, boil the eggs for 8 minutes until hard. Cool, peel, and halve.
- Slice the baguette diagonally into thin pieces. Toast briefly in oven or toaster.
- Pour soup into bowls. On each, arrange 3-4 halved eggs (rounded side up) and 3-4 toast slices in a straight line, like typewriter keys.
- Garnish with chives.
Serving notes
- Serve with extra toast on the side.
- Offer a little French mustard for dipping.