Chicken Soup with Egg

For the chicken soup with egg custard, mix the eggs well with the milk. Season the quantity with salt, pepper and nutmeg, pour into two lightly oiled cups and cook open in the microwave at 600 watts for about 150 to 200 seconds until cooked. Don’t panic: The egg drop will rise strongly at first, but then collapse another time and be a tiny bit porous. Loosen the egg drop from the edge with a kitchen knife, turn it over and cut it into narrow lozenges.

Clean and rinse the leek, peel the carrot and celery, cut the whole into narrow sticks about 5 cm long. Put vegetables in about 500 ml salted water and blanch for about 120 seconds at 600 watts, remove, rinse with ice cold water, drain. Pour clear soup into a microwave-safe container and bubble at highest wattage.

Divide the vegetable strips and the egg wash evenly on preheated soup plates, pour boiling clear soup, sprinkle chervil leaves on top and bring to the chicken soup with egg wash table.

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