John Myers
Egg Flower Soup with Vegetables
The perfect egg flower soup with vegetables recipe with a picture and simple step-by-step instructions.
- 140 g Drained green canned peas
- 2 medium sized Carrots red
- 100 g Celery bulb
- 150 g Mushrooms brown
- 1 liter Vegetable broth
- Salt and pepper
- 4 tbsp Port white
- 3 Eggs
- 0,5 bunch Chives fresh
- 100 g Grated Emmental
- Drain the peas. Peel the carrots and cut into slices. Clean the celery and cut into pieces. Brush the mushrooms with a brush.
- Heat the vegetable stock and season with salt, pepper and port wine. Add the vegetables and let everything simmer over a mild heat for about 8-10 minutes.
- Beat the eggs and whisk with salt and pepper. Add to the hot soup and let it harden for about 1 minute, then stir carefully.
- Wash and dry the chives and cut into rolls. Arrange the soup and serve sprinkled with Emmental cheese and chives.
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