Carrot soup with herbs – egg custard

Ingredients for 4 servings:

• 1 kg carrot(s)
• 750 g potatoes
• 4 tbsp butter or unhydrogenated margarine
• 1 liter vegetable broth
• 6 eggs
• 9 tbsp milk
• 1 bunch chives, fresh, or a few tbsp dried
• Salt and nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For babies, toddlers and adults

Finely chop the carrots and potatoes. Sauté both in 2 tablespoons of butter. Deglaze with vegetable stock and simmer over low heat until tender, then puree. Add the remaining butter until a thickened soup forms. While the vegetables are simmering, prepare the egg custard. Whisk the eggs with the milk, add the chives, and seasonings. Microwave the egg mixture at about 600 watts until set. Then add the chives, slices, or diced chives to the soup.