Egg drop soup with vegetables

For the egg drop soup, first chop the onion finely and dice the carrot into small cubes. Melt the butter at the bottom of a heavy, thick-walled pot. Gently sauté both for about 3 minutes until translucent. The onion should soften and the carrot should release its sweet aroma.

Pour in the vegetable broth and bring it to a gentle boil. A good clear broth is the base of the whole dish. Add the potato cut into small cubes and cook for 8 minutes until the pieces soften. If you want a heartier result, grate the potato coarsely. It will thicken the broth slightly as it cooks.

Add the peas and cook for another 2 minutes. This short cooking keeps them fresh green and crisp. Season the vegetables with salt and pepper. A pinch of nutmeg adds the typical aroma and a gentle warmth. Both flavours suit this light broth and round it out nicely.

Whisk the eggs in a bowl with a pinch of salt until smooth and pale yellow. Keep the broth at a gentle simmer. Pour the beaten eggs into the pot slowly in a thin stream. Stir constantly with a spoon as you go. The gentle heat is what shapes the soft threads. They set into delicate, silky ribbons that float through the clear broth.

Take the pot off the heat and let it rest for about 1 minute. The ribbons firm up and the flavours settle together. Stir in freshly chopped parsley and add salt to taste. Taste as you go so the seasoning stays light.

Ladle into warmed bowls. Scatter a little more fresh parsley over each portion on top. Serve right away while hot, ideally with crusty pastry or a slice of fresh bread alongside. Anyone who likes a bolder taste can finish the bowl with a squeeze of lemon or a little freshly ground pepper. It keeps well in the fridge. Reheat it gently the next day and it stays a handy light lunch.