Chicken Soup Pot with Chowder

Heat clear soup, pour in soup vegetables and saffron and simmer on low heat for 15-20 min. Later, pour in the meat and season the soup heartily with Tabasco and freshly grated muscat.

To make the egg custard, mix well the milk, eggs, spices and kitchen herbs (cheese and paradeis pulp) and pour into a buttered container. Cover the vessel and place it in hot but not boiling water. Cover the pot as well and let the mixture set for about half an hour. Using a kitchen knife, remove the egg custard from the container, cut it into slices and dice it, or cut it out with ramekins.

Divide the egg mixture evenly on plates or in soup bowls and pour the hot soup over it. Serve immediately.

Additional dish: White bread

Our tip: It is best to use fresh herbs for a particularly good aroma!

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