in Soup Recipes

Fine broth

updated

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Ingredients for 6 servings:

  • 3 stalks of marjoram, leaves only
  • 120 g Parmesan
  • 4 large egg yolks
  • 1 jar Lamb stock, 400ml
  • 1 jar beef stock, 400ml
  • 1 ½ tbsp lemon juice
  • 1 pinch of salt
  • 1 pinch(s) pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 21 minutes

Combine the beef and lamb stock and bring to a boil. Simmer for 6 minutes and then remove from the heat. Whisk the egg yolks and lemon juice and stir in 70g of Parmesan cheese. Gradually stir in the hot stock, but do not let it boil. Season with salt and pepper. Sprinkle with the marjoram leaves and the remaining shaved Parmesan cheese to serve. Serve with a star-shaped puff pastry or a piece of ciabatta.

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Written by John Myers

Professional Chef with 29 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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