John Myers
Contents
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Ingredients
Meat stock soup:
- 3 liter Meat broth defatted
Vegetables:
- 200 g Carrots
- 200 g Celery
- 200 g Leek
- 200 g Parsley root
- 200 g Onions
- 1 Cup Plucked parsley herb
Egg prick:
- 2 Eggs
- 2 tbsp Milk
- 0,5 tsp Salt
- 1 big pinch Nutmeg
- 2 tbsp Very finely chopped parsley
Vermicelli:
- 200 g Vermicelli
- 1 tsp Salt
Instructions
Meat stock soup:
- Pork knuckle boiled the day before with spices (salt, pepper, allspice, peppercorns and bay leaf) in a pressure cooker, cooled and defatted. About 3 liters of strong meat broth!
Vegetables:
- Peel the carrots with the peeler, scrape 2 into 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the knife. Clean the celery, first into slices, then into strips and finally into small diamonds. Wash the leek and cut into rings. Peel the parsley root with the peeler and cut into small pieces. Peel and quarter the onions and cut into small pieces. Wash the parsley, shake dry and pluck.
Egg prick:
- Whisk the two eggs with milk (2 tablespoons), salt (1/2 teaspoon), nutmeg (2 big pinches) and very finely chopped parsley. Put everything in a small saucepan and let it set in a hot water bath. Finally, pour out the mixture and dice.
Vermicelli:
- Cook the pasta in salted water (1 teaspoon of salt) according to the instructions on the package (here 3 minutes) and drain through a kitchen sieve.
Meat soup with vegetables, zesty egg custard and
- Heat the meat stock, add the prepared vegetables (carrot blossoms, celery lozenges, leek rings, pieces of parsley root and onion pieces) and simmer / cook everything with the lid on for about 25 minutes. Add the plucked parsley, egg custard and vermicelli and heat for a few minutes. If necessary, season the soup with salt and pepper and serve hot.
