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Clear Vegetable Soup with Julienne and Breadcrumbs
The perfect clear vegetable soup with julienne and breadcrumbs recipe with a picture and simple step-by-step instructions.
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
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.
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