Schöberl soup with Herzla

Ingredients for 4 servings:

• 3 eggs, separated
• 2 tbsp, leveled cornstarch
• 40 g wheat flour
• 30 g butter, melted
• salt and pepper
• Nutmeg, freshly grated
• chives
• 1 liter meat broth or vegetable broth
• Butter and flour for the mold
• 1 thick carrot(s), peeled, cut into thin slices

Instructions

Working time approx. 1 day 6 hours; Total time approx. 1 day 6 hours

Beat the egg whites with a pinch of salt until frothy. Stir in the cornstarch. Stir in the egg yolks. Carefully fold in the flour and melted butter. Season with pepper and nutmeg. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) using conventional oven heating. Now you can get creative. I used well-oiled silicone speculaas (speculoos) molds. Using a spoon, precisely fill the indentations with the dough. Place in the oven for about 20 minutes. The classic method is to spread the dough on a baking sheet lined with baking paper until about a finger thick. After baking, let it cool and cut into diamond shapes. You can also cut out shapes using cookie cutters. Peel the carrot, cut into slices about half a finger thick, and cut out hearts using a small heart cutter. Cook these in salted water until al dente. Bring the broth to a boil, then divide between soup bowls and add the carrot hearts. Either serve the Schöberl separately or add them to the soup just before serving, as they soften quite quickly. Sprinkle the soup with chives before serving. We had two Schöberl each, the size of speculatius biscuits, as a garnish for the broth as a starter soup. The children ate all the remaining Schöberl out of their hands afterward.