Spring Soup with Egg
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 liter vegetable broth or chicken broth
- 2 carrots or other vegetables
- 1 leek
- 1 handful peas (frozen), possibly
- 1 stick celery, possibly
- 150 g pasta (fork spahetti, animals or letters)
- 1 teaspoon oil or fat
- salt and pepper
- sugar
- 2 egg (s)
- possibly coconut milk
- possibly curry
Print Recipe
Pin Recipe Instructions
- Cut the carrots, celery and leek into thin slices and sauté in the oil. Pour in the broth, add the peas and simmer for about 5 minutes over low heat. Add the pasta.
- Reduce the temperature so it stops boiling. Then carefully slide the raw eggs into the soup, simmer gently and steep for another 8 - 12 minutes (depending on how firm the eggs should be). When the pasta is ready, serve the soup immediately.
- If you want it without fat, you can just simmer the vegetables without sweating. Instead of eggs, small sausages also taste good. Kohlrabi or other vegetables can of course also be used.
- If you like it exotic, you can only use 500 ml of broth + 500 ml of coconut milk instead of 1 liter of broth and season with curry (but then without the egg). Serve with flatbread or baguette.
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