Vegetable soup with eggs Leave a Comment / Vegetable Soup / By lmw0v Vegetable soup with eggs – Readings Friday, May 27, 2022 If you like soups and usually eat them hot or cold, today we have a perfect suggestion for you, which you can safely include in your personal recipe book: vegetable soup with eggs. Warm and full of flavor, soup can be served in any situation, be it lunch or dinner, and you will always feel great. Do not miss it. Its implementation does not cause complications, you can even do it if you do not have a lot of skills in the kitchen. To make it great, first fry all the vegetables in a large pot with oil, then let it cook for about 40 minutes. It’s easy. One piece of advice: don’t rush cooking. This way, all their substances will be released and the broth will be delicious. Then incorporate the mushroom toasted, a thin dough and immediately before serving, poached egg. You get a delicious soup. Want to discover other recipes? Check out the spicy red lentil and spinach soup, the vegetable soup with quail eggs and chicken, or the classic fried onion soup au gratin. Ingredients forVegetable soup with eggs 2 carrots 1 onion 1 washed zucchini 1 Pure Celery Penca 2 tomatoes without skin and seeds, chopped 250 grams of sliced mushrooms 250 grams of thin pasta 4 eggs Oil Salt How to make vegetable soup with eggs 1. Prepare the vegetables Clean celery and cut into small pieces. Peel the carrot and cut it into slices. Wash the zucchini and cut it into cubes. Peel the onion and cut it into julienne. 2. Cook them over medium heat Fry the previous vegetables and tomatoes in oil in a large pot for 3 minutes. Pour 2 liters of water and cook on high heat for 5 minutes. Reduce by half and cook for 40 minutes, covered. 3. Add the mushrooms Saute the mushrooms with oil until they lose water, salt and pepper and add to the soup; if there is not enough broth, add a little water. 4. Heat water with vinegar Heat water with a drop of vinegar in a pan. Add salt when it starts to boil, reduce the heat so that it cooks gently and stir. 5. Put the eggs to sleep Break an egg, drop it carefully into the water; Using a spoon, collect the whites so that the egg takes on a solid shape, until the whites set, set aside and do the same with the other eggs. 6. Stir in the dough Add the pasta to the soup in the last minutes of cooking and serve with an egg on top. Tips and variations for egg vegetable soup Because boil the egg with a bag, line the inside of a glass with plastic film, brush with oil, crack the egg, form a package, seal and cook for 3-4 minutes. We used water to make this recipe, but you can use it too vegetable or poultry soup. This will give it even more flavor. If you want it to have a special point, add half a teaspoon hot peppers. To make the soup even tastier, we can add some Serrano ham. Any vegetables can be added to this soup: spinach, asparagus, red or green bell peppers… Have you made this recipe? Mark it as cooked Did you like this recipe? You can save it to your favorites, print it or share it Do you no longer want to receive the top news from Lecturas?
Friday, May 27, 2022 If you like soups and usually eat them hot or cold, today we have a perfect suggestion for you, which you can safely include in your personal recipe book: vegetable soup with eggs. Warm and full of flavor, soup can be served in any situation, be it lunch or dinner, and you will always feel great. Do not miss it. Its implementation does not cause complications, you can even do it if you do not have a lot of skills in the kitchen. To make it great, first fry all the vegetables in a large pot with oil, then let it cook for about 40 minutes. It’s easy. One piece of advice: don’t rush cooking. This way, all their substances will be released and the broth will be delicious. Then incorporate the mushroom toasted, a thin dough and immediately before serving, poached egg. You get a delicious soup. Want to discover other recipes? Check out the spicy red lentil and spinach soup, the vegetable soup with quail eggs and chicken, or the classic fried onion soup au gratin. Ingredients forVegetable soup with eggs 2 carrots 1 onion 1 washed zucchini 1 Pure Celery Penca 2 tomatoes without skin and seeds, chopped 250 grams of sliced mushrooms 250 grams of thin pasta 4 eggs Oil Salt How to make vegetable soup with eggs 1. Prepare the vegetables Clean celery and cut into small pieces. Peel the carrot and cut it into slices. Wash the zucchini and cut it into cubes. Peel the onion and cut it into julienne. 2. Cook them over medium heat Fry the previous vegetables and tomatoes in oil in a large pot for 3 minutes. Pour 2 liters of water and cook on high heat for 5 minutes. Reduce by half and cook for 40 minutes, covered. 3. Add the mushrooms Saute the mushrooms with oil until they lose water, salt and pepper and add to the soup; if there is not enough broth, add a little water. 4. Heat water with vinegar Heat water with a drop of vinegar in a pan. Add salt when it starts to boil, reduce the heat so that it cooks gently and stir. 5. Put the eggs to sleep Break an egg, drop it carefully into the water; Using a spoon, collect the whites so that the egg takes on a solid shape, until the whites set, set aside and do the same with the other eggs. 6. Stir in the dough Add the pasta to the soup in the last minutes of cooking and serve with an egg on top. Tips and variations for egg vegetable soup Because boil the egg with a bag, line the inside of a glass with plastic film, brush with oil, crack the egg, form a package, seal and cook for 3-4 minutes. We used water to make this recipe, but you can use it too vegetable or poultry soup. This will give it even more flavor. If you want it to have a special point, add half a teaspoon hot peppers. To make the soup even tastier, we can add some Serrano ham. Any vegetables can be added to this soup: spinach, asparagus, red or green bell peppers… Have you made this recipe? Mark it as cooked Did you like this recipe? You can save it to your favorites, print it or share it
