Chilly egg soup with greens

Cold egg soup with vegetables

Grandma’s egg soup in a chilly model made with milk, crème fraîche and mustard and enriched with cucumber, spring onions, radishes and chives.

Components

Small meal For four folks

four hard-boiled eggs
2 l of milk
200 g of crème fraîche
2 tablespoons of mustard
1 lemon
150 g of native cucumber
2 small spring onions
1 bunch of radishes
½ bunch of chives
fleur de sel
pink peppercorns

Find out how to proceed

Preparation:
approx. 20 minutes
Refrigeration:
approx. 1 hour
Complete time:
1 h 20 min

Shell the eggs and minimize them into small items. With an immersion blender, mix the eggs with the milk, the creme fraîche and the mustard. Add the grated lemon zest. Put the soup within the fridge for approx. 1 hour. Earlier than serving, chop the cucumber, spring onions and radishes. Serve the soup with greens and garnish with chives. Season with a pinch of fleur de sel and pink pepper. You may be interested to read about chayote benefits blogpost/ polenta gnocchi recipe/ Baked pasta with cauliflower recipe.

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