Autumn carrot soup

Ingredients for 3 servings:

• 3 liters of water
• 600 g leg(s) of beef
• 3 m.-large leek(s)
• ¼ tsp rosemary
• ¼ tsp thyme
• ¼ tsp oregano
• 1 ½ tsp salt
• 10 black peppercorns
• 500 g carrot(s)
• 300 g potatoes
• 1 pinch of chili powder
• 3 sprigs of parsley, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Bring the leg of veal to a boil in 1.5 liters of water in a pot. Boil for two minutes, then drain the water. Add 1.5 liters of cold water and season with rosemary, thyme, oregano, and salt. Trim the green parts of the leeks, add them to the meat, and simmer for about 60-70 minutes. In the meantime, wash, peel, and dice the potatoes and carrots. Set aside. Remove the meat from the broth and let it cool. Remove the leek and squeeze it through a fine sieve over the pot. Discard the rest. Now bring the potatoes and carrots to a boil in the broth. Simmer over low heat for about 45 minutes. Dice the meat and finely slice the white ends of the leeks. Ten minutes before the end of the cooking time, add both to the soup and season with chili powder. Serve garnished with parsley.