Vegetable broth with egg sting

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Mix milk, cream and eggs until smooth. Season with salt and nutmeg. Grease an ovenproof, rectangular form (at least 400 ml content) and line it with cling film. Pour the egg mixture through a sieve and bake in a hot water bath in a preheated oven (electric cooker: 150 °C/ gas: level 1) for 30-40 minutes. Then place in a cool place for 3-4 hours.

2. 2

   Peel and halve onions. Heat up a pan. Fry the onion halves with the cut surface facing down for about 10 minutes until dark brown. Clean the soup greens and cut them into small pieces, except for approx. 100 g for the vegetable garnish. Put the onions and 1 litre of water in a pot. Bring to the boil and simmer for about 1 hour. Season with salt. Cut the remaining soup vegetables into fine strips. Blanch in boiling salt water for about 1 minute. Rinse briefly in cold water, remove and drain.

3. 3

   Season with salt. Cut the remaining soup vegetables into fine strips. Blanch in boiling salt water for about 1 minute. Rinse briefly in cold water, remove and drain. Turn over the egg and cut into small cubes. Sieve broth. Spread the vegetable strips and egg whites in soup bowls and fill up with the hot stock

4. 4

   waiting time approx. 3 hours

Nutrition Facts

KCAL
120 kcal

CARBS
2 g

FATS
10 g

PROTEINS
7 g