Diesel Fleet Soup

Ingredients

• 2 liters vegetable broth
• 4 medium carrots
• 2 leeks
• 2 celery stalks
• 2 bay leaves
• 4 eggs
• 2 tablespoons olive oil
• 1 bunch parsley
• Salt and pepper to taste

Method

1. Bring the vegetable broth to a boil in a large pot.
2. Peel the carrots and cut them into diagonal slices about 1 cm thick.
3. Slice the leeks into rings and the celery into crescents.
4. Add carrot, leek, celery, and bay leaves to the broth. Simmer gently for 20 minutes.
5. Meanwhile, hard-boil the eggs for 8 minutes, cool, and peel them.
6. Slice the eggs lengthwise in half.
7. Season the soup with salt and pepper. Remove the bay leaves.
8. Ladle the soup into wide bowls. Place a carrot slice as the 'bow' and two egg halves behind it in a straight line to form a tanker silhouette in each bowl.
9. Drizzle a little olive oil over the eggs for shine. Garnish with roughly chopped parsley as 'waves'.

Serving notes

• Serve in wide, white soup bowls for maximum visibility of the tanker arrangement.
• Offer crusty bread as the 'dock'.
• Let guests 'sail' the tankers with their spoon.