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  • Vegetarian soup with beer and poached eggs
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    By Claus Meyer

    Vegetarian soup with beer and poached eggs

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    Servings: 8

    PREPARATION:

    • 1

      Clean and peel all the vegetables and cut them in small pieces.

    • 2

      Heat the rapeweed oil in a pot. Sauté the garlic, thyme and rosemary a little, but not enough to discolor it. Then add all the vegetables and sauté.

    • 3

      When the vegetables have softened up a little, add the beer and broth or water to cover. Let the soup simmer 20-25 minutes, season it with salt and pepper.

    • 4

      Poach the eggs in water 2-3 minutes. Add parsley or another herb at the last minute. Serve the soup with poached eggs and dark bread or a little stale bread gratinated with cheese.

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  • Servings: 8

    PREPARATION:

    • 1

      Clean and peel all the vegetables and cut them in small pieces.

    • 2

      Heat the rapeweed oil in a pot. Sauté the garlic, thyme and rosemary a little, but not enough to discolor it. Then add all the vegetables and sauté.

    • 3

      When the vegetables have softened up a little, add the beer and broth or water to cover. Let the soup simmer 20-25 minutes, season it with salt and pepper.

    • 4

      Poach the eggs in water 2-3 minutes. Add parsley or another herb at the last minute. Serve the soup with poached eggs and dark bread or a little stale bread gratinated with cheese.

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