Carrot Essence with Egg Prick
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 750 g carrot (s)
- 800 ml vegetable stock
- 200 ml water
- 8 grains allspice
- 1 stick cinnamon
- 2 egg (s)
- 125 ml milk
- 75 g mountain cheese
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 °.
- First peel the carrots, put one carrot aside and dice the rest. Put the vegetable stock in a saucepan and dilute with 200 ml of water. Add the diced carrots, allspice and cinnamon, bring to the boil briefly and then let it steep for about 20 minutes over a gentle heat. Then strain through a sieve and keep warm on the oven.
- In the meantime, prepare the egg custard:
- To do this, whisk the milk with the two eggs, finely grate the mountain cheese and fold into the egg milk, season with salt and pepper. Grease a flat baking dish and add the egg milk. Let it set in the oven for about 30 minutes.
- Serve:
- In a bowl each with a kitchen grater, scrape off the carrot that was set aside a little, cut the egg stick into small pieces and put 1-2 tablespoon on the carrots and fill up with the essence.
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