in Soup Recipes

Spring Soup Special à la Didi

updated

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Ingredients for 5 servings:

  • 1 liter vegetable broth
  • 2 ½ tsp Szechuan pepper
  • 5 m.-sized carrot(s)
  • ¼ celeriac
  • 1 bunch of spring onions
  • 200 g peas, frozen
  • 125 g soup noodles
  • 5 m.-sized eggs
  • 1 bunch of parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

Wash, peel, and finely dice the carrots and celery. Add the Sichuan peppercorns to the broth and bring to a boil. Simmer the carrots and celeriac for about 7 minutes. Now add the frozen peas, the sliced ​​spring onions, and the soup noodles and cook over medium heat for 5 minutes. Crack an egg into each soup bowl or plate, making sure the yolk remains intact. Pour the boiling broth over the soup and sprinkle with the chopped parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Spring Soup Special à la Didi