Spring Soup Special À La Didi
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 12 mins |
| Total Time | 27 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 liter vegetable broth
- 2 ½ teaspoons Szechuan pepper
- 5 medium carrot (s)
- 0.25 ¼ celeriac
- 1 bunch spring onion (s)
- 200 g peas, frozen
- 125 g soup noodles
- 5 medium egg (s)
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- Wash, peel and cut the carrots and celery into very small cubes.
- Add the Szechuan pepper to the broth and bring to a boil. Let the carrots and celeriac simmer for about 7 minutes. Now add the frozen peas, the spring onions cut into rings and the soup noodles and cook over a medium heat for 5 minutes.
- Beat an egg in every soup cup or plate - so that the yolk stays intact. Pour the boiling soup over it and sprinkle with the chopped parsley.
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