The Voting Table Soup

Ingredients

• 2 liters vegetable stock
• 4 large eggs
• 2 leeks
• 2 large carrots
• 1 small celeriac
• 2 celery stalks
• 1 bay leaf
• 1 small onion
• 2 cloves garlic
• 4 slices firm white bread
• 2 tbsp olive oil
• salt and pepper to taste
• fresh parsley, finely chopped

Method

1. Bring the vegetable stock to a boil with bay leaf, quartered onion, and crushed garlic.
2. Peel and dice leek, carrot, celeriac, and celery.
3. Add vegetables to the stock and simmer for 20 minutes.
4. Meanwhile, hard-boil the eggs for 8 minutes, cool, peel, and halve lengthwise.
5. Remove bay leaf, onion, and garlic from the soup. Season with salt and pepper.
6. Cut bread into rectangular slices (table shape), drizzle with olive oil, and toast in a dry pan until golden.
7. Divide soup among four deep plates. Place a rectangular crouton in the center as 'table'. Arrange eight upright egg halves around as 'state premiers'.
8. Garnish with parsley.

Serving notes

• Serve strictly and orderly, with egg halves in a perfect ring around the crouton.
• Provide a spoon per person and let guests choose their 'premier'.