Chop the onions.
Wash, peel and slice the carrots, potatoes, celery stalks and leek whites into pieces.
Place all the vegetables in a large pan and cover with water. Add salt and pepper to taste. Cook over low heat for 1 hour.
10 minutes before the end of cooking time, start preparing your soft-boiled eggs by plunging the eggs into a pan of boiling water. When the water comes back to the boil, leave to simmer for 6 minutes. Soak the eggs in cold water for easy peeling and cut them in half.
When the vegetables are soft, stop cooking. Pour the soup into the bowls, add half an egg, sprinkle with chopped chives and a dash of Espelette pepper.
Serve with your Sigdal rye and spelt bran crispies!