Clear vegetable broth with egg custard

Ingredients for 4 servings:

• 30 g butter
• 1 onion(s)
• 1 carrot(s)
• 1 piece(s) celeriac
• 1 parsley root(s)
• 1 stalk(s) leek
• 1 ½ liters of water
• salt and pepper
• nutmeg
• 2 eggs
• 100 ml milk
• butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash, trim, and finely chop the vegetables, briefly roast them in butter, add water, season with salt and pepper, and simmer for about 1 hour. Strain the broth and reduce slightly. Whisk the eggs with the milk, salt, pepper, and nutmeg. Pour into a buttered, ovenproof dish and simmer in a bain-marie until the mixture sets. Then turn out and dice. Place the cubes in soup bowls and pour over the hot broth.