Starter
Serves 4
Prep: 30 mins

Ingredients

  • 2 shallots
  • 2 pots of poultry stock
  • 1 small carrot
  • 2 stalks of celery
  • 1 small leek
  • 1 bunch of parsley
  • 4 Egga’s
  • Salt and pepper

Bereiden

  • Peel and finely chop the shallots.
  • Peel the carrot with a vegetable peeler and chop it into small chunks.
  • Wash and thinly slice the celery.
  • Wash the leek and slice it into thin rings.
  • Finely chop the parsley.
  • Fry the onions in olive oil until they’re soft
  • Add the stock and bring to the boil.
  • Add the carrot and simmer for 10 minutes.
  • Add the celery and simmer for another 10 minutes.
  • Season to taste with salt and pepper.
  • Put an Egga’ssliced in half in each bowl before dishing up.
  • Add a sprinkle of parsley as a finishing touch.