Spring soup with egg roux

Last Updated on July 28, 2024

Bylink porridge from semolina and eggs, peas, carrots, dried mushrooms and other ingredients are the basis of this quick spring soup.

Ingredients:

200 g of frozen peas with carrots 1.5 l vegetable broth 4 pcs of sage leaves 3 pcs of/td> sprays of crushed garlic 2 pcs eggs 1 pk cloves of chard 3 tbsp semolina 3 tablespoons oil 2 handfuls finely chopped leeks 1 handful of soaked dried mushrooms 1 handful of chopped parsley 1 handful chopped chives ground cumin pepper salt

Procedure:

1. Heat the oil and sprinkle it with semolina
2. Stir until the roux is golden, then set aside
3. Whisk the eggs with the chopped sage and 1 tablespoon of chopped parsley and add to the roux
4. Stir until the eggs are curdled, pour in the stock and put back on the stove
5. Add all the Vegetable Recipes, mushrooms, garlic and whole chives
6.

Note:

Written and photographed by Daniela Svobodová. Daniela likes to cook …. and write.