Egg Custard Soup / Eierstich Suppe

This delicious soup is a nice way to begin a festive dinner.

2 eggs
4 tbsp. milk*
¼ tsp. salt
Pinch of nutmeg
1 tbsp. parsley, washed and finely chopped
6 c. water
4 beef bouillon cubes**

1. Preheat oven to 350°F.
2. Combine eggs, milk, salt, nutmeg, and parsley, beating well.
3. Grease two small ovenproof cups or bowls with butter, and pour half of egg mixture into each.
4. Place cups in a shallow pan half filled with water and bake for 25 minutes. Turn off heat, cover cups with foil, and leave in oven for another 15 minutes, until a knife inserted in middle of the custard comes out clean. Remove from oven and cool.
5. Turn out custard and slice into long, thin strips.
6. Bring 6 c. water to a boil, drop in bouillon cubes, and continue to boil.
7. Add custard strips to boiling broth. Turn off heat and cover for 5 minutes.
8. Pour into soup dishes and serve.

Preparation time: 20 minutes
Cooking/baking time: 50 minutes
Serves 4

*To reduce the fat content of this dish, use skim milk.
**To make this a vegetarian soup, use vegetable bouillon cubes.