Vegetable soup with egg yolk

Name: Vegetable soup with egg yolk
Total time: 40 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 1 kohlrabi, cut into thin strips; 2 carrots, cut into thin strips; 1 parsley root, cut into thin strips; 2 tbsp butter; 150 ml green peas; 1 tbsp flour; 1.2 l water; a pinch of grated nutmeg; 1 egg yolk; 1 tbsp butter; 2 tbsp sour cream

Time: 40 min4 servingsapprox. 180 kcal / serving (estimated)approx. 4 g protein / serving

Vegetable soup with egg yolk (illustration)

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Method

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Braise the kohlrabi, the carrots and the parsley root in the butter, covered, over low heat, until tender, about 10 minutes.
Add the peas, and braise for a few more minutes.
Sprinkle with the flour, mix in, then pour in the water.
Sprinkle with nutmeg, season with salt and pepper, and cook over low heat for 10-12 minutes.
When serving, mix in the egg yolk, the butter and the sour cream, don't boil it any further.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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