Christmas soup with royale custard (traditional & Thermomix)
Soup Thermomix Austrian speciality preparable beforehand
An egg custard that serves as garnish for a clear soup.
Suivez-moi sur
Facebook pour des
recettes traditionelles et pour des
recettes et vidéos Thermomix sur
Instagram et
Youtube!
Ingrédients:
Préparation:
Either buy the chicken stock ready-made or prepare it yourself. If desired, cut out the carrots with a star-shaped cookie cutter and cook in the stock until soft.
For the egg custard: For the bain-marie, fill a deep baking tray with water and place in the oven. Preheat the oven to 150 C.
Pluck the parsley leaves and blanch in boiling salted water for 1 minute. Then squeeze out well. Finely chop the parsley in a food processor. Add the eggs, crème fraîche, nutmeg, salt and pepper and blend well again. Pour into a well-greased ovenproof dish (approx. 18.5 x 25 cm), I prefer to use permanent baking foil underneath.
Place the dish in a bain-marie and leave to set at 150 C for approx. 25 minutes. Leave the royale custard to cool in the dish.
Turn the egg custard out onto a baking mat. Using cookie cutters, cut out various motifs, e.g. Christmas trees, stars, etc. in different sizes from the royale custard. Place the motifs and the carrots on soup plates and pour in the hot stock. Serve sprinkled with chopped parsley.
Bon Appetit!
Retour à l'aperçu