625-750ml(1½ cups - 2 cups) vegetable or chicken stock
1Tbspsour grape juiceverjus or 1 Tbsp fresh lemon juice
1Tbspfresh lemon juice
freshly ground black pepper
More sour grape juiceverjus and lemon juice
Halve the onion, then slice it thinly.
Finely chop the garlic.
Finely chop the fenugreek leaves, stopping short about 2 inches from the end of the stems.
Chop up the potato into little cubes, as in the video. You can peel the potato or leave it unpeeled, in which case, be sure to scrub it clean.
Let's Cook the Soup
Heat the oil and butter in a medium saucepan on medium heat, and sauté the onions for 2 minutes.
Add the garlic, fry for 30 seconds, followed by the bay leaf and turmeric, and fry for another 30 seconds.
Tip the potato cubes in and stir to coat.
Follow with the fenugreek leaves, stir, lower the heat all the way down, then cook for 2 minutes.
Add the stock and salt, increase the heat, then bring to a boil. Reduce the heat to low, cover, and cook for 8-10 minutes until the potato cubes are cooked.
Add the sour grape juice and lemon juice, stir and taste. Add a touch of salt if needed. Now, let's add the eggs.
Method 1 - stirring the eggs in
Take the bay leaf out.
Lightly beat the eggs, pour them into the soup, heat still on low. Immediately, using a fork or ladle, swirl the eggs in swirls. It'll only take a few seconds for the egg to cook. Turn the heat off and serve up. Do not overcook the egg.
Method 2 - poached eggs
Crack each egg into a small bowl or cup.
Gently lower the egg into the soup, one at a time, spaced out slightly.
Cover the saucepan and cook for 3-4 minutes, until the eggs are lightly poached. Serve up, ladling the soup into 2 bowls, and topping with the egg. Be gentle with the eggs.
Serve with some freshly ground black pepper with some sour grape juice or lemon juice on the side for more tanginess.