Chicken and Vegetable Soup with Herb Egg Custard Recipe | myfoodbook

Ingredients

• 4 (600g) skinless chicken breasts
• 2 bay leaves
• 6 black peppercorns
• 2 eggs
• 2 egg yolks
• Pinch nutmeg
• 1/4 bunch each of parsley, chives and tarragon, finely chopped
• 1 cup milk
• 2 tbsp rice vinegar
• Pinch of salt
• 1/2 bunch celery (or celeriac)
• 1 carrot
• 1 leek
• 1 onion
• 1 bunch English spinach
• 1 tbsp olive oil