1 Peel the potatoes and cut into small cubes. Peel the onion and chop. Rinse and trim the leeks and cut into half rings. Rinse, peel and dice the carrots and the celery.
2 Heat the oil in a saucepan and sauté the vegetables. Add the herbs and spices and pour in the broth. Bring to a boil over medium heat and cook for about 30 minutes.
3 Puree the soup slightly, so that not everything is completely crushed. Check for seasoning. Break the eggs gently into the simmering soup and cook for 5 minutes without stirring, until done. Pour the soup into bowls, making sure that each bowl gets and egg. Serve garnished with crème légère and parsley.