Vegetarian soup with beer and poached eggs

from Claus Meyer

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from Episode 113: “Danish Brew”

2 onions
2 carrots
3 tomatoes
1/2 celery
1/2 kg cabbage
3 leeks
1 celery
2 cloves of garlic
Thyme, rosemary
4-5 potatoes
Parsley, oregano, basil
1/2 dl rapeweed oil
2 l vegetable broth/water
2 dl beer
8 eggs

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

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.

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.

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.

Tellus Works AS/ New Scandinavian Cooking