Servings:
4
Prep time:
10
Cooking time:
25
INGREDIENTS
- - 250 g of beans -borlotti fresh, cooked
- - 50 g of dried peas
- - 4 eggs
- - 150 g of wheat
- - 2 potatoes
- - 2 carrots
- - 50 g of beets
- - 1 celery
- - 40 g of leeks
- - Chives
- - 3 tablespoons white wine vinegar
- - Extra virgin olive oil
- - Salt
- - Pepper
INSTRUCTIONS
- Cut into slices the carrot, celery, leek and brown them in a pan with 2 tablespoons oil. Then add the peas and potatoes, peeled and diced rather large. Cook for a few minutes, then pour a liter of water, salt and bring to a boil. After about 10 minutes of cooking, add the parboiled grain and con-tinue cooking for another ten minutes.
- Add the beans and then the beets chopped rather coarsely, after a minute remove from heat and let stand for 10 minutes holding the soup covered with a lid.
- Bring to a boil about 2 liters of salted water with vinegar. With a ladle create a small vortex at the center of the pan and let fall into an egg, so that the circular motion of the water helps the egg white to gather around the yolk and congeal. Cook for not more than 2 minutes, drain with a skimmer and dip it for a few seconds in cold water to stop cooking. Proceed in the same way with the other 3 eggs.
- Pour the hot soup of corn and vegetables into 4 bowls, place the eggs in the center and add a little olive oil, a sprinkling of pepper and chopped chives. Serve immediately.
