Colourful spring vegetable soup with chervil egg

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the chervil, dab dry and pluck the leaves from the stems. Puree eggs with chervil, except for something to garnish, with the chopping stick. Add milk and season with salt and nutmeg.

2. 2

   Spread a thin layer of oil on an ovenproof dish, line it with cling film and add the chervil-egg milk. Pour hot water into a fat pan of the oven, put the casserole dish into it and cook in the preheated oven (electric cooker: 150 °C/ gas: level 1) for 40-50 minutes.

3. 3

   Take out and let it cool down for about 30 minutes. In the meantime peel kohlrabi and cut into bite-sized slices. Clean, peel and slice the carrots. Clean mangetouts and possibly cut them in half at an angle.

4. 4

   Clean and wash the spring onions and cut them into medium-sized pieces. Peel and wash the potatoes and cut them into medium-sized pieces. Boil up 1 1/2 litre of water and stir in the vegetable-yeast stock. Add the potatoes and simmer for about 15 minutes.

5. 5

   After about 5 minutes add the kohlrabi. Approx. 5 minutes before the end of the cooking time, add the carrots, spring onions and mangetouts. Season with salt and pepper. Cut out the eggs as you like with a round cookie cutter and put them into the finished soup.

6. 6

   Arrange the soup in a terrine and garnish with the remaining chervil.

Nutrition Facts

KCAL
350 kcal

CARBS
36 g

FATS
16 g

PROTEINS
19 g