Green Soup with Egg Souffle

	Rinse the chicken legs and place them in a pot filled with water, then bring to a boil. Remove the foam, then add onions that have been sautéed in a dry skillet, along with carrot and celery root. Lower the heat and let it simmer for half an hour. A few minutes before it’s done, season the broth with salt, pepper, and a bay leaf. Transfer the meat to a bowl.
	Strain the chicken broth into a clean pan and set it over low heat.
	While the broth is heating, prepare the souffle. Rinse the dill, dry it, and chop it finely. Beat the eggs with a mixer, and while mixing continuously, add the milk and half of the chopped dill.
	Line the bottom of a wide, greased skillet with a circle of parchment paper, pour the egg mixture into the skillet, cover with a lid, and cook over a water bath for half an hour. Once it’s ready, place the souffle in the refrigerator to cool.
	Rinse the broccoli and cut it into florets, then add it to the broth along with the beans. Bring it to a boil and let it cook for 7 minutes.
	Remove the chicken meat from the bone. Cut it into medium pieces and add to the soup, cooking for a few more minutes. Cut the cooled egg souffle into cubes. Serve the soup in bowls, adding a few pieces of souffle to each serving. Sprinkle with the remaining dill.