🍲 Classic Sterntaler Soup with Creamy Egg Custard

Name: Classic Sterntaler Soup with Creamy Egg Custard
Total time: 30 min
Yield: 4 servings
Ingredients: 2 eggs; 1 egg yolk; 125 ml milk (1.5% fat); 2 tbsp whipping cream; 1 tsp tomato paste; salt; 1 tsp butter; 150 g broad green beans (6 broad green beans); 100 g carrots (1 carrot); 1 tbsp rapeseed oil; 100 g peas (frozen); 80 g small pasta (preferably star-shaped pasta); 4 sprigs flat-leaf parsley; soy sauce

578 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

2 eggs
1 egg yolk
125 ml milk (1.5% fat)
2 tbsp whipping cream
1 tsp tomato paste
salt
1 tsp butter
150 g broad green beans (6 broad green beans)
100 g carrots (1 carrot)
1 tbsp rapeseed oil
100 g peas (frozen)
80 g small pasta (preferably star-shaped pasta)
4 sprigs flat-leaf parsley
soy sauce

Instructions

1. Separate one egg. Place the yolk together with two whole eggs into a bowl. Use the egg white for another dish.
2. Add milk, cream, tomato paste, and a pinch of salt to the egg mixture. Whisk everything until smooth.
3. Grease a small baking dish with butter. Pour the egg mixture into the dish. Bake it in the preheated oven at 180 °C (convection: 160 °C, gas: level 2-3) for about 20 minutes until set.
4. Wash the beans and trim the ends. Cut them diagonally into thin strips.
5. Wash the carrot, peel it, and grate it into fine strips using a box grater.
6. Heat oil in a pot. Sauté the bean and carrot strips briefly. Season lightly, add 600 ml of water, and simmer covered over medium heat for 5 minutes.
7. Add the peas and pasta to the pot and cook for another 5 minutes.
8. Wash the parsley, shake off excess water, and chop it finely.
9. Turn the baked egg custard out of the dish and cut it into cubes.
10. Add the egg custard cubes and parsley to the soup. Season with soy sauce and serve.

Nutrition per serving

kcal: 578
Protein: 28 g · Fett/Fat: 28 g · Carbs: 52 g