Summary

Ingredients

• 800 g potato (s)
• 600 g carrot (s)
• 2 bunch spring onion (s)
• 1 clove garlic
• 20 g butter
• salt
• Pepper, freshly ground
• 125 ml vegetable stock, (1/8 liter)
• 125 g cream
• 50 g raisins
• 1 can corn kernels
• 1 tablespoon sesame seeds
• 3 egg (s)

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Instructions

1. Peel the potatoes and cut into medium-sized cubes. Wash and peel the carrots and cut into thin sticks. Clean and wash the spring onions and divide them into 2cm long, sloping sections. Peel and finely chop the clove of garlic.
2. Sauté the potatoes and carrots in the butter. After about 7 minutes, add onions, stir in salt and pepper, garlic, then vegetable stock and cream.
3. Cook the stew in about 15 minutes. Add the raisins and corn and let it get hot.
4. In the meantime, let the eggs boil for about 7 minutes, quench and peel them. Toast the sesame seeds in a pan without fat until light brown.
5. Serve the soup sprinkled with halved eggs and sesame seeds.