Strong vegetable broth with carrots and egg

Name: Strong vegetable broth with carrots and egg
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 125 ml Milk; 3 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 1 collar Chives; 250 g Carrots; 1 Onion; 1 TABLESPOON Oil; 1 glass (425 ml) Vegetable stock or 2 tsp. vegetable broth (instant); 7-10 Tbsp Grease

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

125 ml Milk
3 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
1 collar Chives
250 g Carrots
1 Onion
1 TABLESPOON Oil
1 glass (425 ml) Vegetable stock or 2 tsp. vegetable broth (instant)
7-10 Tbsp Grease

Directions

1
Grease an ovenproof dish (approx. 20x15 cm). Mix milk and eggs, season with salt, pepper and nutmeg. Cut chives into fine rolls and add. Pour egg mixture into the mould. Place the mould in a hot water bath. Let it stand in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 30 minutes. In the meantime, wash and peel carrots and cut them into fine strips.
2
Peel and finely chop the onion. Heat oil in a pot and sauté onion at low heat. Deglaze with vegetable stock. Add carrot julienne and simmer for about 5 minutes. Season stock with salt and pepper. Turn over egg mixture, cut into small lozenges and add to the soup