Clear broth with an egg drop (with more vegetables)

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
5 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 1 Onion
  • 1 (approx. 600 g) Chicken breast with skin and bone
  • 1 bunch of greens
  • 1 Bay leaf
  • 1 TEASPOON Peppercorns
  • 7-10 Tbsp Salt
  • 2 Eggs (size M)
  • 100 ml Milk
  • 7-10 Tbsp Pepper
  • 150 g Carrots
  • 1/2 Stalk leek (leek)
  • 7-10 Tbsp Chervil
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Cut the bulb in half between the flower and the root. Roast in a pan without fat on the cut sides for about 3 minutes. Wash the meat and place in a large pot. Clean and wash the soup greens. Peel carrots and celery. Cut everything into large pieces.

  2. 2

    Put onion, soup green, bay leaf and peppercorns into the pot. Add 1 1/2 litre of cold water so that the meat is covered. Salt, bring everything to the boil and simmer gently over a low heat for about 1 hour. For the egg whisk eggs and milk well and season with salt and pepper. Pour into a small greased flat casserole dish. Cover the dish with aluminium foil, place it in the fat pan of the oven and put it in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1), pour plenty of hot water into the fat pan. Let the egg milk set for approx. 45 minutes. Peel and clean the carrots and cut into fine strips. Clean, wash and cut the leek into fine strips. Lift meat out of the stock, pour stock through a sieve. Measure out 500 ml stock, pour into a pot. Bring to the boil, add vegetables and simmer for about 4 minutes.

  3. 3

    Peel and clean the carrots and cut into fine strips. Clean, wash and cut the leek into fine strips. Lift meat out of the stock, pour stock through a sieve. Measure out 500 ml stock, pour into a pot. Bring to the boil, add vegetables and simmer for about 4 minutes. Pour into a sieve, catch the stock and fill up to 1 litre with the remaining stock. Add any missing liquid with water. Carefully remove meat from the bone, remove skin and cut meat into cubes. Carefully remove the egg stick from the mould and cut it out with a small cookie cutter. Add the eggs, meat and vegetables to the hot broth. Serve the broth in soup bowls. Garnish with chervil

  4. 4

    Add any missing liquid with water. Carefully remove meat from the bone, remove skin and cut meat into cubes. Carefully remove the egg stick from the mould and cut it out with a small cookie cutter. Add the eggs, meat and vegetables to the hot broth. Serve the broth in soup bowls. Garnish with chervil

  5. 5

    Preparation time approx. 1 hour 30 minutes

Nutrition Facts

KCAL
230 kcal
CARBS
3 g
FATS
11 g
PROTEINS
29 g

Categories & Tags

AppetizerMain dishSoups