Star soup

Name: Star soup
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Eggs (size M); 80 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 Carrots (about 80 g each); 1 small stick of leek (leek; approx. 170 g); 100 g frozen peas; 800 ml Vegetable stock (glass); 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Eggs (size M)
80 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 Carrots (about 80 g each)
1 small stick of leek (leek; approx. 170 g)
100 g frozen peas
800 ml Vegetable stock (glass)
7-10 Tbsp Grease

Directions

1
Whisk eggs and cream well. Season with salt, pepper and nutmeg and place in a well-greased ovenproof dish with a closable lid or a preserving jar (capacity approx. 300 ml) with a lid.
2
Leave to stand in a closed pot in a hot water bath for about 40 minutes. Peel and wash the carrots and cut them into fine cubes. Clean, wash and cut leek into fine rings. Turn out the eggs from the mould and cut out small stars.
3
Bring vegetable stock to the boil, add carrots and cook for 5 minutes. Add leek and peas and continue cooking for 2-3 minutes. Add the eggs and let it simmer for a short time. Season soup with salt and pepper and serve.