Summary

Ingredients

• 2 ½ liters meat broth
• 300 g roots
• 600 g poultry
• 3 egg whites
• 40 g parsley root (s)
• 200 g leek
• salt
• Bay leaf
• pimento
• Carnation
• 100 g butter
• 2 egg yolks
• 4 egg (s)
• 0.2 liters milk (3.5% fat)
• salt
• nutmeg

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Instructions

1. The meat stock is boiled with the poultry and the egg white is skimmed off on the surface with a skimmer. Now add the soup vegetables and sprinkle with salt, clove, bay leaf and allspice. Now simmer until the desired strong taste is present (about 60 minutes).
2. Now lightly whip the egg whites. Add slowly to the broth and simmer for about 10 more minutes. Now pass the chicken stock through a cheesecloth.
3. The leek is washed, cut and blanched. For the egg custard, mix the last 5 ingredients, grease the baking dish with the specified amount of butter and pour in the egg and milk mixture.
4. Poach at around 80 ° C until the egg prick has set. Finally, let the egg prick cool down in the refrigerator and then turn it out. Cut the egg stick and serve in the middle, only then pour the soup on. Decorate with the blanched leek.