Star‑Shaped Bean Soup with Egg Custard

Ingredients

• 2 Eggs
• 1 yolk
• 125 ml Milk (1.5% fat)
• 2 tbsp heavy cream
• 1 tsp tomato paste
• Salt
• 1 tsp butter
• 150 g wide green beans (6 beans)
• 100 g carrots (1 carrot)
• 1 tbsp Rapeseed Oil
• 100 g peas (frozen)
• 80 g small pasta (preferably star‑shaped)
• 4 stalks flat parsley
• soy sauce

Instructions

1. 1.

   Separate one egg and add the yolk with the two whole eggs to a bowl (use the whites elsewhere).

2. 2.

   Add milk, cream, tomato paste and a pinch of salt. Whisk everything smooth with a whisk.

3. 3.

   Grease a small baking dish or casserole with butter. Pour the egg mixture in and bake in a preheated oven at 180 °C (convection: 160 °C, gas: level 2‑3) for about 20 minutes until set.

4. 4.

   Meanwhile wash, trim and cut the beans into diagonal slivers.

5. 5.

   Wash, trim, peel the carrot and grate it into strips with a box grater.

6. 6.

   Heat oil in a pot. Briefly sauté the beans and carrot strips. Lightly salt, add 600 ml water, cover and simmer over medium heat for 5 minutes. Then add peas and pasta and cook for another 5 minutes.

7. 7.

   Wash parsley, shake dry and finely chop. Pour the egg custard from the dish into cubes. Add to the soup with parsley, season with soy sauce and serve.