John Myers
Noodle and Carrot Soup
The perfect noodle and carrot soup recipe with a picture and simple step-by-step instructions.
- 1 Onion red
- 1 Clove of garlic
- 400 g Carrots
- 1 tbsp Oil
- 2 Eggs
- 750 ml Vegetable broth
- 70 g Clam noodles
- 60 g Serrano ham slices
- 0,25 bunch Chives fresh
- Salt and pepper
- Freshly grated nutmeg
- Finely chop the onion and garlic. Peel the carrots, cut in half lengthways and cut into 1cm wide oblique pieces. Boil the eggs in boiling water for 8-10 hard. Heat the oil in a saucepan, sauté the onions and garlic, add the carrots and sauté briefly.
- Pour in the stock, bring to the boil and simmer uncovered over a mild heat for 10 minutes. After about 5 minutes, add the mussel noodles and cook until firm to the bite. Drain the eggs, quench them and let them cool. Peel the eggs and press them through the egg cutter, e.g. using an egg cutter (once across and once lengthways to chop it).
- Finely chop ham. Cut the chives into fine rolls. Add the ham to the soup 2 minutes before the end of the cooking time. Season the soup with salt, pepper and freshly grated nutmeg. Mix in the eggs. Serve sprinkled with chives.
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