- Yield: 4 Servings
- Preparation Time: 35 Minutes
- 1 white onion, peeled and diced
- 5½oz (150 g) red potatoes, peeled and diced
- 1 bunch soup vegetables (such as turnips, celery, carrots, leeks, and parnsips) about 10½oz (300 g)), diced
- 1 tablespoon canola oil
- 5 cups chicken or vegetable broth
- 4 eggs
- 1 bunch wild or spring herbs (such as wild garlic, stinging nettle, watercress, young strawberry leaves, daisies, ground elder, ground ivy, dandelion leaves, and sorrel; or borage, sorrel, garden cress, chervil, chives, parsley, and salad burnet)
- 1 tablespoon herb vinegar
- 1¾ oz (50 g) hard cheese (such as Trentingrana, Sbrinz, or parmesan)
- freshly ground salt and pepper
How to Make It
- Heat the canola oil in a pot and sauté all of the diced vegetables for 2 minutes; generously season with salt and pepper. Pour in the chicken broth and boil for 15 minutes until the vegetables are soft.
- In the meantime, boil the eggs for 5 minutes until soft-boiled, run under cold water, and carefully peel. Pick the herb leaves from the stems and add to the soup. Using a regular or immersion blender, puree the soup and season with herb vinegar. Dish into deep soup plates along with the soft-boiled eggs. Grate the hard cheese over the soup and serve. Goes well with Vinschgerl (South Tyrolean flatbreads) or rye bread with butter and salt.