When I make vegetable cream soup with egg shreds, I usually prepare it on an ordinary day, without special occasions. It doesn't take much time, and the ingredients are always at hand. It's the kind of recipe I don't have to think too much about because the steps are simple, and the result is always suitable for lunch or dinner.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes (cleaning and chopping vegetables)
Cooking time: 40-45 minutes
Servings: 4-6
Difficulty: easy
Recipe type: cream soup, light main dish
Ingredients
5-6 carrots
2 onions
2 potatoes
2 red bell peppers
1 small celery root
1 small zucchini
2 tablespoons olive oil
2 eggs
Butter the size of a walnut
Salt (to taste)
Ground pepper (to taste)
Fresh parsley
Preparation method
1. Clean all the vegetables. Rinse them well under running water, then cut them into fairly large pieces. They don't have to be perfectly even since everything will be blended at the end.
2. Place the chopped vegetables in a large pot. Pour in enough cold water to cover the vegetables well, add a pinch of salt, and the two tablespoons of olive oil.
3. Put the pot on the stove and let the vegetables boil over medium heat, uncovered. Occasionally check them with a fork. When everything is soft (about 30-35 minutes, depending on how large you cut the pieces), remove the pot from the heat.
4. Remove the vegetables with a slotted spoon and let them drain for a few minutes. Place them in a bowl for mashing.
5. Blend the vegetables with a blender (or whatever you have at hand). Start adding some of the cooking liquid gradually, mixing until you achieve the desired cream soup consistency. Usually, I don't use all the liquid; I keep the rest for later if needed.
6. Put the vegetable puree back into the pot. Add the butter and mix well until it completely melts.
7. Put the pot back on the heat and let the cream soup simmer on low for another 10 minutes. During this time, stir occasionally.
8. In a separate bowl, beat the eggs well with a fork.
9. Take two ladles of hot soup and gently pour them over the eggs, stirring continuously. Do this slowly to prevent the eggs from coagulating suddenly.
10. Pour the egg mixture into the cream soup, stirring gently. The soup should be hot but not boiling hard, to form the egg shreds without turning into an omelet.
11. Season with salt and pepper to taste.
12. Remove the pot from the heat and sprinkle with chopped fresh parsley. Serve the soup hot.
Why I make the recipe often
It's quick, inexpensive, and doesn't require special ingredients. I love the creamy texture and the fact that the eggs add something extra to the flavor. It can be made without hassle, and I don't have to strictly follow every step.
Tips and variations
Tips
Do not mix the eggs directly into cold soup, otherwise, shreds won't form.
If you want a smoother soup, blend twice or strain at the end.
Don't skip the butter, even if it's a little. It helps with flavor and texture.
Substitutions
If you don't have zucchini, you can omit it or add more carrots.
Olive oil can be replaced with another neutral oil if you don't have it on hand.
Variations
You can add other vegetables, like parsnip or broccoli, but the soup will have a different flavor.
If you want an egg-free version, skip the step with the egg shreds.
Serving ideas
It can be eaten plain, with croutons, or with toasted bread on the side.
It can be served as a first course or even as a light dinner.
Frequently asked questions
1. Can I blend the vegetables with a hand blender directly in the pot?
Yes, if you are careful not to splash, it works very well.
2. What do I do if the soup turns out too thick?
Add some of the reserved liquid, a little at a time, until you reach the desired texture.
3. Can I use fewer eggs or none at all?
Yes, the eggs are optional. If you don't add them, the soup remains creamy, just without the extra texture from the egg shreds.
4. Do I have to use butter?
Butter helps with flavor, but you can skip it or use less if you prefer.
5. What can I substitute for parsley if I don't have any?
Fresh lovage or a little chopped green onion can be used.
Nutritional values
Approximately, one serving has around 110-140 kcal. Carbohydrates mainly come from potatoes and carrots. Proteins are moderate, added by eggs. Relatively low fats come from oil, butter, and eggs. Approximate values for a medium serving: 4-5 g protein, 4-7 g fat, 18-22 g carbohydrates. These are indicative figures; they depend on the size of the vegetables and the amount of oil or butter used.
Storage and reheating
The cream soup can be stored in the refrigerator for up to two days. It's best to reheat it over low heat, stirring, to prevent separation. If it sits longer, the texture with eggs may suffer, so it's best to make as much as you consume quickly.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes (cleaning and chopping vegetables)
Cooking time: 40-45 minutes
Servings: 4-6
Difficulty: easy
Recipe type: cream soup, light main dish
Ingredients
5-6 carrots
2 onions
2 potatoes
2 red bell peppers
1 small celery root
1 small zucchini
2 tablespoons olive oil
2 eggs
Butter the size of a walnut
Salt (to taste)
Ground pepper (to taste)
Fresh parsley
Preparation method
1. Clean all the vegetables. Rinse them well under running water, then cut them into fairly large pieces. They don't have to be perfectly even since everything will be blended at the end.
2. Place the chopped vegetables in a large pot. Pour in enough cold water to cover the vegetables well, add a pinch of salt, and the two tablespoons of olive oil.
3. Put the pot on the stove and let the vegetables boil over medium heat, uncovered. Occasionally check them with a fork. When everything is soft (about 30-35 minutes, depending on how large you cut the pieces), remove the pot from the heat.
4. Remove the vegetables with a slotted spoon and let them drain for a few minutes. Place them in a bowl for mashing.
5. Blend the vegetables with a blender (or whatever you have at hand). Start adding some of the cooking liquid gradually, mixing until you achieve the desired cream soup consistency. Usually, I don't use all the liquid; I keep the rest for later if needed.
6. Put the vegetable puree back into the pot. Add the butter and mix well until it completely melts.
7. Put the pot back on the heat and let the cream soup simmer on low for another 10 minutes. During this time, stir occasionally.
8. In a separate bowl, beat the eggs well with a fork.
9. Take two ladles of hot soup and gently pour them over the eggs, stirring continuously. Do this slowly to prevent the eggs from coagulating suddenly.
10. Pour the egg mixture into the cream soup, stirring gently. The soup should be hot but not boiling hard, to form the egg shreds without turning into an omelet.
11. Season with salt and pepper to taste.
12. Remove the pot from the heat and sprinkle with chopped fresh parsley. Serve the soup hot.
Why I make the recipe often
It's quick, inexpensive, and doesn't require special ingredients. I love the creamy texture and the fact that the eggs add something extra to the flavor. It can be made without hassle, and I don't have to strictly follow every step.
Tips and variations
Tips
Do not mix the eggs directly into cold soup, otherwise, shreds won't form.
If you want a smoother soup, blend twice or strain at the end.
Don't skip the butter, even if it's a little. It helps with flavor and texture.
Substitutions
If you don't have zucchini, you can omit it or add more carrots.
Olive oil can be replaced with another neutral oil if you don't have it on hand.
Variations
You can add other vegetables, like parsnip or broccoli, but the soup will have a different flavor.
If you want an egg-free version, skip the step with the egg shreds.
Serving ideas
It can be eaten plain, with croutons, or with toasted bread on the side.
It can be served as a first course or even as a light dinner.
Frequently asked questions
1. Can I blend the vegetables with a hand blender directly in the pot?
Yes, if you are careful not to splash, it works very well.
2. What do I do if the soup turns out too thick?
Add some of the reserved liquid, a little at a time, until you reach the desired texture.
3. Can I use fewer eggs or none at all?
Yes, the eggs are optional. If you don't add them, the soup remains creamy, just without the extra texture from the egg shreds.
4. Do I have to use butter?
Butter helps with flavor, but you can skip it or use less if you prefer.
5. What can I substitute for parsley if I don't have any?
Fresh lovage or a little chopped green onion can be used.
Nutritional values
Approximately, one serving has around 110-140 kcal. Carbohydrates mainly come from potatoes and carrots. Proteins are moderate, added by eggs. Relatively low fats come from oil, butter, and eggs. Approximate values for a medium serving: 4-5 g protein, 4-7 g fat, 18-22 g carbohydrates. These are indicative figures; they depend on the size of the vegetables and the amount of oil or butter used.
Storage and reheating
The cream soup can be stored in the refrigerator for up to two days. It's best to reheat it over low heat, stirring, to prevent separation. If it sits longer, the texture with eggs may suffer, so it's best to make as much as you consume quickly.