Clear broth with egg prick

For 4 people
  • 1 Chicken breast with skin and bones (approx. 600 g )
  • 1 small bunch of soup green
  • 1 bay leaf
  • 1 TL Peppercorns
  • Salt
  • 2 eggs (size M)
  • 100 ml lactose-free milk
  • pepper
  • fat
90 minutes
light
1.
Wash the meat, put it in a large saucepan. Clean and wash soup greens. Peel the carrots and celery. Cut everything into large pieces. Add the soup greens, bay leaf and peppercorns to the saucepan. Pour in 1 1/2 liters of cold water so that the meat is covered. Salt, bring to the boil and simmer gently for about 1 hour over low heat.
2.
For the egg custard, whisk the eggs and milk together, season with salt and pepper. Put in a small, greased saucepan. Close the pot with a lid and place in a pan. Pour plenty of hot water into the pan, bring to the boil and let the egg milk set over medium heat for approx. 45 minutes
3.
Lift the meat out of the broth, pour the broth through a sieve. Loosen the meat from the bone, remove the skin and cut the meat into cubes. Remove the egg stick from the mold and cut into small pieces. Cut the soup vegetables into small pieces. Bring the broth to the boil. Add the meat, egg crust, vegetables and bring to the boil. Arrange the stock in soup cups
1 person approx.:
  • 240 kcal
  • 1100 kJ
  • 35 g protein
  • 12 g fat
  • 5 g carbohydrates

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