Easter Soup with Egg
A fresh and comforting soup perfect for Easter celebrations. This recipe combines aromatic vegetables, hearty bratwurst, and a creamy touch of sour cream, finished with hard‑boiled egg halves for an elegant garnish. Enjoy this wholesome dish as part of your Spoonsparrow family of recipes.
Ingredients
- 1 onion
- 1 Garlic clove
- 150 g celery root
- 200 g cauliflower
- 3 tbsp vegetable oil
- 800 ml vegetable broth
- Salt
- Pepper
- 1 bay leaf
- 2 carrots
- 4 bratwurst sausages
- 2 tbsp freshly chopped parsley
- 100 g Sour cream
- 2 hard boiled eggs
Instructions
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1.
Peel and finely dice the onion, garlic, and celery root. Wash, trim, and chop the cauliflower. Sauté all vegetables in 2 tbsp hot oil for 1–2 minutes until translucent. Add the broth, season with salt and pepper, insert the bay leaf, and simmer gently for about 20 minutes.
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2.
Peel the carrots and slice them into rounds. Remove the bay leaf, puree the soup until smooth, then add the carrot slices and continue cooking for another 10 minutes.
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3.
Meanwhile, brown the bratwurst pieces in the remaining hot oil for about 5 minutes. Slice them into bite‑sized chunks and arrange on plates. Remove the soup from heat, stir in parsley and sour cream, taste, and adjust seasoning. Ladle the soup into bowls, garnish each with a half of a peeled hard‑boiled egg, and serve immediately.
