Light Spring Soup with Egg Custard

Ingredients

• 2 Eggs
• 250 ml milk
• Salt
• butter (for greasing the dish)
• 1 bunch carrots
• 1 red bell pepper
• 750 ml vegetable stock
• Salt
• freshly ground pepper
• Chives

Instructions

1. 1.

   Whisk the eggs and milk together, seasoning with salt. Pour into a buttered shallow porcelain or stainless steel bowl, cover with foil. Fill a pot about two fingers deep with water and place the bowl inside. Cover the pot and bring the water to a gentle simmer, allowing the custard to set for about 45 minutes while the water stays quietly bubbling.

2. 2.

   Wash, peel, and cut the carrots into decorative slices. Wash, trim, and slice the bell pepper into fine strips. Bring the vegetable stock to a boil. First add the carrots and cook for 5 minutes; in the last 2 minutes add the pepper strips. Season with salt and pepper. Rinse the chives, pat dry, and cut them in half. Pour the custard onto a cutting board and slice into diamond shapes. Add the custard to the soup and garnish with the chives.