Medicine Bottle Broth
Based on:
TypeSoup
Serves4 people
DateSeptember 9, 2026
Medicine bottles made from egg and carrot in a festive soup: a tribute to generosity and healing.
A festive, hearty vegetable soup with each bowl featuring upright halved eggs and carrot sticks as medicine bottles: symbolizing the medicines delivered worldwide thanks to the donation. A celebration of help on your plate.
Ingredients
- 2 liters vegetable stock
- 2 large carrots
- 4 celery stalks
- 2 leeks
- 2 large onions
- 2 cloves garlic
- 4 eggs
- 2 bay leaves
- 2 tbsp olive oil
- 100 g peas (frozen)
- 100 g green beans
- 1 bunch fresh parsley
- salt and pepper to taste
Method
- Peel and chop the onions and garlic. Wash and slice the leeks, celery, and carrots. Set 1 carrot aside for the bottles.
- Heat olive oil in a large soup pot. Sauté onion and garlic for 2 minutes. Add leeks, celery, carrot pieces, and bay leaves. Cook for 3 more minutes.
- Add the stock. Bring to a boil and simmer for 15 minutes.
- Meanwhile, make the bottles: hard-boil the eggs (10 minutes), peel and halve lengthwise. Cut the reserved carrot into thin 5 cm sticks (the 'caps').
- Add peas and chopped green beans to the soup and cook 5 more minutes.
- Season with salt and pepper. Roughly chop the parsley.
- Ladle soup into bowls. Place two egg halves upright in each bowl, rounded side up. Place a carrot stick on each egg as a 'bottle cap'. Sprinkle with parsley.
Serving notes
- Serve with crusty baguette.
- Offer extra parsley on the side for generous sprinkling.
- Place an extra plate of 'bottles' on the table for seconds.