in

Clear Vegetable Soup with Julienne and Breadcrumbs

5 from 5 votes
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 110 kcal

Ingredients
 

Clear vegetable broth:

  • 3 bunch Soup greens
  • 500 g Parsley root
  • 250 g Parsnips
  • 250 g Mushrooms
  • 1 kg Onions
  • Peel of vegetables (except potatoes)
  • Soup herbs
  • 2 tbsp Salt
  • 2 tsp Pepper White
  • 1 tsp Thyme
  • 1 bunch Parsley
  • 3 tbsp Olive oil
  • 0,5 tsp Turmeric

Julienne:

  • 1 Pc. Kohlrabi
  • 3 Pc. Carrots
  • 1 Pc. Leek
  • 2 Pc. Parsnips

Breadcrumbs:

  • 80 g Butter
  • 4 Pc. Eggs
  • 140 g Breadcrumbs
  • 2 Msp Salt
  • 2 Msp Nutmeg
  • 0,5 bunch Fresh smooth parsley

To serve:

  • 1 Pc. Apple peel

Instructions
 

Clear vegetable broth:

  • Sear everything, then fill up with 4 liters of water. Let simmer for 4 hours, adding more and more water.
  • After boiling, put everything through a sieve, squeeze out the liquid and filter through a cloth.
  • Set aside a third of the liquid (approx. 0.5 liters) as a base for the sauce with the main course.

Julienne:

  • Peel everything, julienne and cook briefly in salted water. Rinse in cold water and set aside.

Breadcrumbs:

  • Let the butter melt, add the remaining ingredients and work into a dough. Let the mixture rest for 10 minutes. If the dough is too runny, add breadcrumbs. Shape approx. 20 small dumplings and let them steep for approx. 12 minutes in the salted water in which the julienne were previously. Then add the liquid to the soup.

Serving:

  • Heat the soup strongly. Place the julienne on a plate and pour the hot liquid over it. Then add 3 dumplings and garnish everything with the julienne-cut apple peel.

Nutrition

Serving: 100gCalories: 110kcalCarbohydrates: 9.1gProtein: 2.5gFat: 7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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