in Soup Recipes

Egg custard soup

updated

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Ingredients for 6 servings:

  • 1 kg soup meat and
  • Bone
  • 500 g soup vegetables
  • 2 liters of water
  • 6 eggs
  • 200 ml cream
  • Salt
  • nutmeg
  • some fat for the mold
  • Parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

clear meat broth with egg custard

Simmer the meat, water, and vegetables together for about 1 hour to create a clear broth. Let it cool and skim off any fat if necessary. Beat the eggs with the cream until frothy and season with salt and nutmeg. Grease a microwave-safe container and pour 1/4 of the mixture into each container. Microwave at 360 watts for 4 minutes, then turn out and chop. Repeat this process until all the egg mixture is used up. Add the egg custard to the broth, heat through, and season with parsley to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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