Burning Soup with Egg
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 liter ½ water
- 1 cube soup
- Caraway seeds, whole, 1/3 teaspoon
- 2 cloves garlic)
- some lovage
- 0.5 tablespoon ½ oil
- 1 tablespoon flour, smooth
- 0.5 tablespoon ½ parsley, chopped
- 2 egg (s)
- salt and pepper
- 1 tablespoon oil
- Bread (s), (pieces black bread)
Print Recipe
Pin Recipe Instructions
- Boil the 1/2 liter of water with the soup cube, caraway seeds, the crushed garlic cloves and the lovage for about 1/4 hour.
- Prepare a light roux from oil and flour. Roast the chopped parsley briefly. Stir into the soup with a whisk and bring to the boil.
- Turn off and use the whisk to add the two eggs
- stir in well.
- Season to taste with salt and pepper.
- Roast the black bread pieces in 1 tablespoon oil and sprinkle over them when serving.
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