Vegetarian soup with beer and poached eggs
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By Claus Meyer
Vegetarian soup with beer and poached eggs
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.
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.
