Vegetable bouillon with herb and egg

Name: Vegetable bouillon with herb and egg
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 bunch of greens; 150 g carrots, 1 onion; 1 TABLESPOON oil, approx. 4 peppercorns; 7-10 Tbsp bay leaf, some thyme; 7-10 Tbsp salt, pepper, nutmeg; 1/8 l milk, 2 eggs (Gr. M); 1/2 bunch Chives; 7-10 Tbsp Grease

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 bunch of greens
150 g carrots, 1 onion
1 TABLESPOON oil, approx. 4 peppercorns
7-10 Tbsp bay leaf, some thyme
7-10 Tbsp salt, pepper, nutmeg
1/8 l milk, 2 eggs (Gr. M)
1/2 bunch Chives
7-10 Tbsp Grease

Directions

1
Clean or peel and wash soup greens and carrots. Chop the soup greens into small pieces. Cut carrots into thin strips, peel and finely dice onion. Steam both in a pot in hot oil, take out. Add soup greens, spices and a little salt. Bring to the boil with a good 3/4 l water. Simmer for 45 minutes
2
Whisk milk and eggs, season. Wash and chop the chives. Stir 3/4 into the egg milk. Pour into a well greased mould or form. Covered and let stand in a hot water bath for 15-25 minutes
3
Sieve broth, bring to the boil. Simmer carrot strips with onions for 3-5 minutes. Season to taste. Turn over the egg and cut into lozenges, for example. Serve with the rest of the chives in the broth.