John Myers
Ingredients for 4 servings:
- 1 bone (smoked ham bone with meat scraps), approx. 2 kg
- 3 liters of cold water
- 150 g apples (apple rings), dried
- 150 g pear(s), dried
- 150 g prunes
- 750 ml water, hot
- 300 g root vegetables (carrots and parsley root), peeled and diced
- ½ celery root, peeled, finely diced
- 300 g peas, green, possibly frozen
- n. B. Salt and pepper, black, from the mill
- 125 ml wine vinegar
- 8 tbsp sugar
- 1 cup herbs (tarragon, marjoram, thyme, dill, flat parsley, sorrel, chervil, tripmadam), fresh
- 125 ml milk
- 30 g butter
- 60 g flour
- 1 m.-sized egg(s)
- n. B. Salt
- e.g. nutmeg, freshly grated
Instructions
Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 35 minutes; Total time approx. 2 hours 40 minutes
Place the bone in cold water, bring to a boil, cover, and simmer over low heat for about 1 hour. Soak the dried fruit in the hot water. Then add it to the meat broth along with the soaking water and vegetables, bring to a boil, and simmer over low heat, covered, for about 30 minutes. Now remove the bone, trim off any remaining meat, return it to the broth, and season with salt, vinegar, and sweet and sour sugar. Heat the milk and butter in a saucepan and season with salt and nutmeg. Stir in the flour and stir to form a dough. Remove the pan from the heat, let the dough cool briefly, and stir in the egg. Using two teaspoons, form small dumplings from the dough, add them to the soup, and let them simmer for about 5 minutes; do not boil! Ladle the soup into a tureen and serve sprinkled with the chopped herbs.
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