Clear soup with a chive egg custard

For 4 people
  • 1/2 Bund Chives
  • 2 Eggs (size M)
  • 1/8 l Milk
  • salt
  • white pepper
  • grated nutmeg
  • 1 onion
  • 175 g Carrots
  • 2 EL Oil
  • 800 ml Fine vegetable broth
  • fat
  • chervil
30 minutes
Wash the chives, pat dry and cut into fine rolls. Whisk eggs, milk, salt, pepper and nutmeg together. Mix in the chives. Grease a small, flat baking dish and pour in the egg milk.
Fill the oven drip pan 1-1.5 cm with boiling water. Carefully place the casserole dish in the water bath and cook in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 20 minutes. In the meantime, peel the onion and dice it finely.
Clean and wash the carrots and cut into thin slices. Heat the oil in a saucepan, sauté the onion until translucent, deglaze with the stock, bring to the boil. Add the carrots and cook for about 8 minutes. Punch egg stick onto a board and put incut small diamonds.
Add egg custard to the soup. Season the soup with salt and pepper. Serve in soup plates. Garnish with chervil if you like.
1 person approx.:
  • 130 kcal
  • 540 kJ
  • 6 g protein
  • 10 g fat
  • 5 g carbohydrates


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