Minestrone with Egg Custard
Minestrone with egg custard is a recipe featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 eggs (medium size)
- Salt
- chili powder
- a few drops of oil
- 150 g green beans
- 125 g Ebly (1 packet)
- 1 bunch carrots
- 2 kohlrabi
- 2 l vegetable broth (instant)
- 100 g Sugar snap peas
- Pepper
- a few basil leaves
Instructions
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1.
Whisk the eggs and season with salt and chili powder. Lightly oil a small bowl, pour in the eggs, cover with foil, and place the bowl in a pot of boiling water. Cover and let the eggs set for about 20–25 minutes.
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2.
Rinse, trim, and cut the beans into bite-sized pieces. Cook them in salted water for 8–10 minutes, then drain. Cook the Ebly wheat according to package instructions.
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3.
Peel and cut carrots and kohlrabi into not-too-small pieces. Bring vegetable broth to a boil in a large pot. Simmer carrots for 12–15 minutes, add kohlrabi after 4–5 minutes, and add sugar snap peas during the last 2–3 minutes.
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4.
Add the beans and Ebly wheat to the soup, season with salt and pepper. Remove the egg custard from the bowl, cut into small cubes, and serve the minestrone topped with the custard cubes and basil leaves.
