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
easy
1.
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.
2.
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.
3.
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.
4.
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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