Broth with Egg

Ingredients

• 0.5 celery
• 4 Carrots
• 1 parsley root
• 2 onions
• 1 leek stalk
• 2 Garlic cloves
• 2 parsley sprigs
• 2 lovage stems
• 1 bay leaf
• 1 tsp juniper berries
• 4 eggs
• Salt
• pepper (ground)
• Nutmeg (freshly grated)
• 1 bunch chives

Instructions

1. 1.

   Wash, peel or clean the vegetables and roughly dice them. Combine in a pot and pour about 1.5 l cold water over them. Bring to a boil, then add parsley, lovage, bay leaf and juniper berries. Simmer on low heat for about an hour, skimming off any foam if necessary. Strain through a fine cloth.

2. 2.

   Boil approximately 800 ml of the broth (add more water if needed) and season with salt and pepper. Whisk the eggs and season with a touch of nutmeg, salt and pepper. Stir into the hot broth and serve sprinkled with chives.