Vegetable Broth with Egg
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Preparation steps
1.
Rinse vegetables, peel and coarsely chop. Mix together in a pot and pour in about 1.5 liters (approximately 6 cups) of cold water. Bring to the boil and add parsley, lovage, bay leaf and juniper. Simmer about 1 hour over low heat. Skim foam as needed. Strain through a fine sieve.
2.
Boil 800 ml (approximately 3 cups) of broth (add water if needed). Season with salt and pepper. Beat the eggs and season with nutmeg, salt and pepper. Stir into the hot broth. Serve sprinkled with chives.
