John Myers
Ingredients for 6 servings:
- 80 g celeriac
- 100 g carrot(s)
- 350 g potatoes, floury
- 500 g broad beans in the pod (= approx. 2 kg broad beans with pod)
- 800 ml chicken stock
- 30 g butter
- 250 ml cream
- 150 g minced meat, mixed
- 150 g veal sausage meat
- 1 tsp peppercorns, green, pickled
- salt and pepper
- Nutmeg, freshly grated
- ½ bunch savory
- 3 tbsp oil
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes
For the meatballs, finely chop the green peppercorns and knead them together with the mixed mince and the veal sausage meat. Season with salt to taste. Form the mixture into small meatballs (about the size of cherries) and fry in hot oil for about 8 minutes until golden brown on all sides. Remove from the pan, place on kitchen paper, and set aside. Now remove the bean kernels from the pods. Set aside. Clean, peel, and dice the carrots and celery. Set aside. Peel the potatoes and dice them as well. Sauté the diced potatoes, carrots, and celery in 30g butter with half of the beans. Deglaze with the cream and chicken stock, bring to a boil, and then cover and simmer for about 30 minutes. In the meantime, wash the savory, shake it dry, and pick the leaves. Then chop it. Skin the other half of the beans. Set everything aside. When the soup is cooked, puree it finely. Season with salt, pepper, and nutmeg. Then add the meatballs and skinned beans to the soup and cook for another 5 minutes over low heat. Finally, add the savory and stir in.
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