Summary

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

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Instructions

1. Wash, clean and chop the vegetables, fry them briefly in butter, add water, season with salt and pepper and simmer for approx. 1 hour.
2. Strain the broth and let it simmer slightly.
3. 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.
4. Place the cubes in soup plates and pour hot broth over them.