Vegetable cream soup with egg drops

Vegetable cream soup with egg shreds

In a world where culinary comfort and health blend, vegetable cream soup with egg shreds becomes a perfect choice. This recipe will not only warm your soul but also provide you with a nutrient-rich, tasty, and comforting meal. A combination of fresh vegetables, delicate eggs, and aromatic spices, this soup is ideal for any occasion, whether it's a chilly evening or a family meal.

Total preparation time: 45 minutes
Cooking time: 30 minutes
Number of servings: 4-6

I. Required ingredients

To prepare this delicious soup, you will need the following ingredients:

- 5-6 carrots (approximately 400 g)
- 2 medium onions (approximately 200 g)
- 2 potatoes (approximately 300 g)
- 2 red bell peppers (approximately 250 g)
- 1 small celery root (approximately 100 g)
- 1 small zucchini (approximately 150 g)
- 2 tablespoons of olive oil
- 2 eggs
- 50 g of butter (approximately a walnut)
- salt, to taste
- ground pepper, to taste
- fresh parsley, for garnish

II. Preparing the vegetables

1. Cleaning and cutting the vegetables
Start by cleaning all the vegetables. It is essential to remove the skin from the carrots, potatoes, and celery, and then wash them well under a stream of cold water to remove any impurities. Cut the vegetables into larger pieces, about 3-4 cm, to cook evenly.

2. Boiling the vegetables
In a large pot, add enough water to cover the vegetables. Add a pinch of salt and a tablespoon of olive oil. Place the pot over medium heat, and when the water reaches boiling point, add the chopped vegetables. Let them boil for 20-25 minutes until they become soft.

III. Pureeing the vegetables

1. Removing the vegetables from the water
After the vegetables are boiled, remove them with a slotted spoon or skimmer and let them drain in a bowl. Do not throw away the water they boiled in, as this will be the base of your soup.

2. Pureeing
Using a blender or food processor, puree the boiled vegetables until you achieve a smooth texture. Gradually add the water they boiled in, stirring continuously until you reach the desired consistency – creamier or more liquid, depending on your preferences.

IV. Cooking the soup

1. Adding the butter
Put the vegetable cream back into the pot over low heat. Add the butter and stir well until it melts completely, giving the soup a rich flavor and velvety texture.

2. Boiling
Let the soup simmer on low heat for about 10 minutes. This is the ideal time to add the spices. Taste and adjust with salt and pepper according to your preferences.

V. Preparing the egg shreds

1. Beating the eggs
In a clean bowl, beat the two eggs well. This step is crucial as it will determine the final texture of the shreds. Add two ladles of hot soup to the eggs and mix quickly to temper them.

2. Adding the eggs to the soup
Pour the egg mixture into the pot with the soup, stirring continuously to avoid lumps. This technique will create those delicate and fluffy shreds that will enrich the soup.

VI. Serving

1. Seasoning
Once you have finished mixing, taste the soup again and adjust the seasonings if necessary.

2. Garnishing
Serve the vegetable cream soup hot, sprinkled with freshly chopped parsley on top. This will add a note of freshness and a vibrant color contrast.

3. Serving suggestions
For a complete culinary experience, I advise you to serve it alongside homemade bread croutons or a slice of toasted bread with garlic butter. Additionally, a cup of green tea or a glass of mineral water will perfectly complement the meal.

VII. Tips and variations

- You can experiment with vegetables depending on the season. For example, adding pumpkin or broccoli can offer different flavors.
- If you want a spicier soup, you can add a little chili pepper or spices like paprika.
- Instead of butter, you can use olive oil for a vegan version.

VIII. Nutritional benefits

This vegetable cream soup is rich in vitamins and minerals, being an excellent source of beta-carotene, vitamin C, and fiber. It is perfect for a healthy diet, helping to maintain digestive health and strengthen the immune system. A serving of soup contains approximately 150-200 calories, depending on the amount of butter or oil used.

IX. Frequently asked questions

1. Can I use frozen vegetables?
Yes, frozen vegetables are an excellent option if you don't have fresh vegetables on hand. Make sure to thaw them before adding them to the soup.

2. How can I store the soup?
The soup can be stored in the refrigerator in an airtight container for 3-4 days. You can also freeze it for later consumption.

3. Can I add sour cream?
Of course! A tablespoon of sour cream added at serving time will provide a creamy texture and rich flavor.

This vegetable cream soup with egg shreds is not just a simple recipe, but also a culinary experience that will bring joy to your table. Try it and enjoy every bite!