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Vegetarian

Soft boiled eggs with soldiers and vegetable soup

Soft boiled eggs with soldiers and vegetable soup is a very easy dinner for 4 people, ready in 35 minutes, for about €1.60 per person. Success comes down to timing the egg precisely, 3 minutes for a runny yolk, and a homemade blended soup that opens the meal before the buttered soldiers.

Tonight we're making a cozy dinner, a homemade vegetable soup followed by soft boiled eggs with buttered soldiers, the ultimate comfort dinner.

Soft boiled eggs with soldiers and vegetable soup
Total time
35 min
Difficulty
Very easy
Cost per person
€1.60
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

This is the kind of dinner that soothes without any real effort. The vegetable soup, smooth and gentle, warms you up as a starter, then comes the ritual of the soft boiled egg, its runny yolk perfect for dipping buttered bread soldiers. The contrast between the crunch of the toast and the soft egg is what makes this dish so appealing.

It's a great weeknight dinner when you want something easy to cook but still comforting to eat. Kids love cracking the shell and dipping their soldiers, while adults get a hit of childhood nostalgia. Mon Chou suggests it for evenings when simplicity is the goal, without giving up the pleasure of cooking something homemade.

The ingredients

4 people

Fruits and vegetables

  • Carrots 3
  • Leeks 2
  • Potatoes 300 g
  • Zucchini 1
  • Onion 1

Dairy

  • Eggs 8
  • Butter 40 g

Bakery

  • Sandwich bread or baguette 8 slices

Pantry

  • Vegetable bouillon cubeoften in the pantry 1
  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Gluten, Lactose

The step by step recipe

  1. Peel and chop the carrots, leeks, potatoes, zucchini and onion.

    Rinse the leeks well between the layers, sand likes to hide there.

  2. Sweat the vegetables in the olive oil, cover with 1.2 liters of water and the bouillon cube, then let it simmer. 25 min

    Keep it at a gentle simmer, the soup keeps its fresh vegetable taste.

  3. Blend the soup, taste and adjust the salt and pepper.

    Leave a few chunks whole if you prefer a less smooth soup.

  4. Lower the eggs into simmering water and time them precisely. 3 min

    3 minutes gives a set white and a runny yolk, 4 minutes gives a thicker yolk.

  5. Toast the bread, butter it generously and cut it into strips, then serve the eggs in egg cups with the soup.

    Butter the bread while it's still hot, the butter melts in better.

Our tips to get it right

  • Pick very fresh eggs, they're trickier to peel hard boiled but hold their shape better when soft boiled.
  • Blend the soup right before serving, it tastes fresher than soup reheated several times.
  • Set out egg cups, or small sturdy glasses if you don't have any, so the eggs stay upright at the table.

The variations

  • Swap the zucchini for celery stalks for a more fragrant winter soup.
  • Stir a little heavy cream into the soup for a richer texture if you're not serving babies.
  • For younger kids, serve just the soup with croutons and save the eggs for the older ones.

What to serve it with

  • A simple green salad
  • A little grated cheese on the soup
  • A light herbal tea

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container and freezes well for up to 2 months. The soft boiled eggs are best eaten right after cooking and don't keep. Reheat the soup gently in a saucepan, stirring occasionally.

Questions about this dish

How do you get a perfectly runny yolk every time?

Lower the eggs into water that's already simmering, not cold, and time them exactly 3 minutes. Take them out right away and serve immediately, otherwise the yolk keeps cooking inside the shell.

Can you make the soup ahead of time?

Yes, it's actually a good idea. Make it the day before, the flavor only improves, then gently reheat it just before serving the eggs.

Can you use something other than sandwich bread?

A toasted fresh baguette works just as well, as the recipe suggests. Just avoid very dense bread that won't cut easily into soldiers.

How do you adapt this for a baby or young child?

Serve the soup fully smooth with no chunks and cook the egg a bit longer, around 5 minutes, for a firmer, less runny yolk.

How long does it take to make soft boiled eggs with buttered soldiers and a vegetable soup?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in soft boiled eggs with buttered soldiers and a vegetable soup?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does soft boiled eggs with buttered soldiers and a vegetable soup cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, gluten, lactose. Always check the labels of the products you buy.

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