Wheat and chicken egg protein make an exceptionally high-quality combination and are also easy to digest.
Rinse the vegetables (except the tomato), clean them and divide them into bite-sized pieces. Boil the clear soup, put in the vegetables and the whole tomato and cook at low temperature for 15-20 minutes. Peel the tomatoes, stir the inside. Boil an egg, peel it and cut it in half. Put the bread in a deep plate, pour the clear soup on it and put the egg halves on it. Add the oil at the end. Sprinkle with herbs if necessary.
Also puree until creamy.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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