Summary

Ingredients

• 1 cauliflower (700 g)
• 1 carrot (s)
• 0.25 ¼ tuber / n celery
• 500 g potatoes, waxy (small to medium-sized, preferably the same size)
• 1 onion (s)
• 1 tablespoon butter
• 1.2 liters vegetable stock
• some salt and pepper, black, from the mill
• 4 egg (s)
• some nutmeg, freshly grated
• some parsley, smooth

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Instructions

1. Clean and wash the cauliflower and cut into small florets. Clean, peel, rinse and dice the carrot and celery. Peel and wash the potatoes and cut into small wedges. Peel and dice the onion.
2. Melt the butter in a soup pot and fry the onion, carrot and celery cubes in it. Deglaze with the vegetable stock, add the potato wedges and cover and simmer over a low heat for about 10 minutes. Season with a little salt and a few turns of black pepper from the mill. Then add the cauliflower florets and simmer for another 10 minutes.
3. Boil the eggs until they are waxy or hard (as you like). Season the soup with a little salt, a few turns of black pepper from the mill and a little nutmeg and serve on deep plates. Peel the eggs, cut them in half lengthways and add them to the soup. Garnish with a little parsley.