Egg Custard Soup
The Egg Custard Soup from Spoonsparrow is always well received. Try the classic recipe and benefit from the healthy ingredients.
Ingredients
- 5 eggs
- 100 ml heavy cream
- 2 tbsp chives
- Salt
- Pepper
- 1 tsp softened butter
- 1 stalk leek
- 1 Carrot
- 150 g celeriac
- 1 l vegetable broth
Instructions
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1.
Whisk the eggs with the cream and 1 Tbsp chives, season with salt and pepper. Butter a shallow square pan and pour in the egg mixture. Place the pan in a wide pot and add hot water until the pan is about two‑thirds submerged. Cover the pan, bring the water to a boil, then simmer over medium heat for about 20 minutes. Remove from the water, let cool on a work surface, and cut into diamond shapes.
-
2.
Meanwhile clean and wash the leek, carrot, and celeriac, then slice them into fine strips.
-
3.
Bring the vegetable broth to a boil and season with salt and pepper. Add the vegetables to the soup and simmer over medium heat for about 5 minutes. Finally add the egg custard pieces to the soup, sprinkle with the remaining chives, and serve.
