Vegetable soup-puree with onions and eggs
4 servings
30 minutes
Vegetable puree soup with onions and eggs is a delicate dish of European cuisine that impresses with its simplicity and rich flavor. Historically, such soups were created as comfort food, nourishing and warming on cold days. The taste of the soup is soft and velvety, with light sweet notes of carrots and zucchini, while the egg yolk and butter give it a creamy texture. It’s an ideal option for a light dinner or nutritious lunch. The puree soup is easily digestible and suitable for children and those watching their diet. Garnished with fresh herbs, it becomes even more aromatic. It can be served with crispy croutons or fresh bread, creating a perfect gastronomic duet. Simple to prepare, this soup brings warmth and fills you with the taste of nature.
1
Cut all vegetables into cubes and boil (6 potatoes, 3 zucchinis, 2-3 carrots, 1 onion, 1/4 head of cauliflower).
- Potato: 500 g
- Zucchini: 300 g
- Carrot: 2 pieces
- Onion: 1 piece
- Cauliflower: 250 g
2
Add the yolk and butter, salt, and blend everything until a smooth puree. Optionally, you can add finely chopped dill and/or parsley.
- Egg yolk: 3 pieces
- Butter: 40 g