Carrot Schöberlsuppe

For the carrot chöberl soup, clean, wash, peel and finely dice the carrots. Blanch in salted water, rinse and drain.

Preheat oven to 200 °C. Separate eggs. Bring butter to room temperature and beat until very fluffy, gradually adding yolks.

Beat egg whites until stiff and mix with sifted flour and carrots into butter-yolk mixture. Season to taste with salt, pepper and nutmeg.

Grease a loaf pan, dust with flour and pour in mixture. Bake for 20 minutes and turn out of the pan while still hot.

Dice the cooled mass. Chop the chives. Bring beef broth to a boil and add the carrot soup.

Serve the carrot soup sprinkled with chives.

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