Vegetable broth with egg sting

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
3 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 2 Eggs (size M)
  • 1/8 l Milk
  • 7-10 Tbsp grated nutmeg
  • 50 g Diced raw ham (smoked)
  • 7-10 Tbsp Grease
  • 1 (300 g) Stalk leek (leek)
  • 4 Tomatoes
  • 1 TEASPOON Butter or margarine
  • 800 ml Vegetable broth (instant)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Whisk eggs and milk. Season with nutmeg. Stir in diced ham. Pour into two greased cups. Leave to stand in a hot water bath at low heat for about 20 minutes. In the meantime, clean and wash the leek and cut into fine rings. Wash and quarter the tomatoes, remove seeds.

  2. 2

    Cut the flesh into small cubes. Melt the fat. Steam prepared vegetables for about 5 minutes. Deglaze with broth, boil for 3 minutes. Drop the eggs, cut into small pieces and add to the stock. If necessary season with salt and pepper and serve soup cups

Nutrition Facts

KCAL
160 kcal
CARBS
5 g
FATS
11 g
PROTEINS
9 g

Categories & Tags

AppetizerMain dishSoups