Clear soup with chives and egg

Name: Clear soup with chives and egg
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 bunch Chives; 2 Eggs (size M); 1/8 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 1 Onion; 175 g Carrots; 2 TABLESPOONS Oil; 800 ml Fine vegetable broth; 7-10 Tbsp Grease; 7-10 Tbsp Chervil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 bunch Chives
2 Eggs (size M)
1/8 l Milk
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
1 Onion
175 g Carrots
2 TABLESPOONS Oil
800 ml Fine vegetable broth
7-10 Tbsp Grease
7-10 Tbsp Chervil

Directions

1
Wash the chives, dab dry and cut into fine rolls. Whisk eggs, milk, salt, pepper and nutmeg. Mix in the chives. Grease a small, flat casserole dish and pour in the egg milk.
2
Fill the fat pan of the oven 1-1.5 cm with boiling water. Carefully place the casserole dish in the water bath and cook in the preheated oven (electric range: 200 °C/ gas: level 3) for approx. 20 minutes. In the meantime, peel and finely dice the onion.
3
Clean and wash the carrots and cut them into fine slices. Heat the oil in a pot, fry the onion in it until transparent, deglaze with broth, bring to the boil. Add carrots and cook for about 8 minutes. Turn out the eggs on a board and cut into small rhombs.
4
Add the egg stab to the soup. Season soup with salt and pepper. Serve in soup plates. Garnish with chervil as desired.