John Myers
Ingredients for 4 servings:
- 3 m.-sized carrot(s)
- 1 stalk(s) leek
- ¼ celeriac
- ½ bunch parsley
- 3 liters vegetable broth, fresh
- 4 eggs
- ½ tsp nutmeg
- salt and pepper
- 1 tsp butter
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Wash the vegetables. Finely dice the carrots and celery, and slice the leek into rings. Finely chop the parsley. Heat the butter in a saucepan, sauté the vegetables, and deglaze with a little water. Add the parsley. Bring everything to a boil. Add the vegetable stock and continue to reduce. Season with salt, pepper, and nutmeg. Shortly before serving, whisk the eggs and add them to the boiling (!) soup in batches, forming small egg lumps. If desired, you can add noodles or rice to the soup.
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