Clear Vegetable Broth with Egg Prick
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 30 g butter
- 1 onion (s)
- 1 carrot (s)
- 1 piece (s) celeriac
- 1 parsley root (s)
- 1 leek
- 1 ½ liters water
- salt and pepper
- nutmeg
- 2 egg (s)
- 100 ml milk
- butter
Print Recipe
Pin Recipe Instructions
- Wash, clean and chop the vegetables, fry them briefly in butter, add water, season with salt and pepper and simmer for approx. 1 hour.
- Strain the broth and let it simmer slightly.
- Whisk eggs with milk, salt, pepper and nutmeg. Pour into a buttered, fireproof form and simmer in a water bath until the mixture solidifies. Then turn out and dice.
- Place the cubes in soup plates and pour hot broth over them.
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