French Egg Soup

Directions

1. In covered Dutch oven over medium heat, melt butter and cook celery, carrots, leeks, onions, turnip, sugar and salt, stirring occasionally, for 20 minutes or until vegetables are tender.
2. Add chicken broth and peas; cook, covered, 15 minutes or until peas are tender.
3. Break an egg into a saucer; lower saucer close to soup surface and quickly slip egg into soup. Repeat using all eggs. Cover pan and continue simmering until eggs are of desired doneness.
4. Serve soup in deep soup bowls with an egg for each serving.