Clear Vegetable Broth with Egg Custard and Peas

A clear vegetable broth with tender egg custard cubes, carrots and peas. A light classic from German cuisine that comes together quickly.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 1500 ml Water
• 1 Stück Onion
• 2 Stück Carrots
• 1 Stück Leek
• 1 Bund Parsley
• 1 EL Rapeseed oil
• Salt
• Pepper
• 3 Stück Eggs
• 150 ml Milk
• 1 Prise Pinch of nutmeg
• 1 Stück Carrot for the garnish
• 100 g Peas (frozen)
• 1 Bund Chives

Method

1. Peel and halve the onion, peel the carrots, clean the leek and cut it into rings, rinse the parsley.
2. Bring the water to a boil in a large pot with the onion, 2 carrots, leek, parsley and a pinch of salt, then simmer over low heat for about 25 minutes.
3. Pour the broth through a fine sieve and return it to the pot. Season with salt and pepper.
4. For the egg custard, whisk the eggs, milk, a pinch of salt and nutmeg vigorously in a bowl.
5. Lightly grease a small baking dish (about 15 cm) with oil, pour in the egg mixture and cover with aluminum foil.
6. Place the dish in a large pot of simmering water, filling it up to half the height of the dish, and let the custard set over low heat with the lid closed for about 20 minutes.
7. Let the egg custard cool, turn it out of the dish and cut it into small cubes.
8. Cut the remaining carrot into fine cubes and cook it in the hot broth for 5 minutes.
9. Add the peas and let them cook for 3 more minutes.
10. Arrange the soup in preheated bowls, add the egg custard cubes, sprinkle with finely chopped chives and serve immediately.