NATO Shoulder-Tap Soup
Based on:
TypeSoup
Serves4 people
DateOctober 13, 2026
Two-toned soup with halved eggs as general's shoulders and chili epaulettes, a sharp nod to the NATO peptalk.
A spicy, two-toned soup with a sharp and sour twist. In the center float four halved eggs as general's shoulders, each topped with a strip of red chili pepper as an epaulet: a clear nod to the military peptalk in the news.
Ingredients
- 1 liter chicken stock
- 400 g chicken breast
- 2 onions
- 2 cloves garlic
- 2 red bell peppers
- 1 red chili pepper
- 4 eggs
- 2 tbsp white wine vinegar
- 1 tbsp soy sauce
- 2 tbsp olive oil
- 1 lemon (juice)
- 1 zucchini
- salt and pepper
Method
- Boil the eggs hard (8 minutes), peel and halve them lengthwise.
- Cut the chicken breast into cubes, chop the onions and finely chop the garlic.
- Heat olive oil in a soup pot, sauté onion and garlic until translucent.
- Add the chicken cubes and brown all over.
- Dice bell pepper and zucchini, add to the pot and cook for 3 minutes.
- Add chicken stock, bring to a boil and simmer for 15 minutes.
- Add soy sauce, white wine vinegar, lemon juice, salt, and pepper.
- Slice the red chili into thin strips.
- Roughly puree half the soup with a hand blender for a two-tone effect.
- Pour the soup into deep bowls, place two egg halves yolk up in each bowl.
- Lay a strip of chili on each yolk as an epaulet.
Serving notes
- Serve with rustic bread.
- Optionally garnish with extra lemon zest for extra sharpness.
- Ensure the halved eggs with chili strips as shoulders remain clearly visible.