For the spring soup, clean the celeriac and carrots and cut into fine strips. Cut spring onions into lozenges, leave sugar snap peas whole. Put all ingredients together with 300 ml of broth in an unperforated cooking container and cook (at 100°C for 10 minutes or at 120°C for 5 minutes).
Add remaining broth and heat (at 95°C 2 minutes).
Mix egg, breadcrumbs, salt, pepper, nutmeg and chopped herbs together and run into the hot soup. Then cook (at 95°C 2 minutes).
Season spring soup with salt and pepper and sprinkle with chopped parsley.
Preparation Tip:
A wonderful spring soup recipe!
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