Venetian-style soup

Ingredients for 4 servings:

• 2 chicken legs
• 2 chicken breasts
• 250 g beef (breast core)
• 250 g veal (breast)
• 1 onion(s)
• 2 carrots
• 1 small celeriac
• 1 sprig(s) rosemary
• 2 tbsp olive oil
• 2 carnations
• ½ jar wine, white, dry
• 50 g clarified butter
• Salt
• 4 slices of toast
• Parmesan, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Meat soup

Bring the chicken legs, beef and veal to a boil with the onion, carrots, quartered celery root and cloves in 1.5 l of water. Cut the chicken breasts into small cubes and fry in olive oil and butter together with the rosemary sprig. Deglaze with the white wine and simmer over high heat for approx. 5 minutes. Add to the stock. Continue simmering for approx. 45 minutes. Remove the beef, veal and chicken legs from the stock and set aside (leave the fried chicken cubes as a garnish). Also remove the vegetables from the stock. Place the toasted slices of bread in preheated plates, sprinkle with cheese and pour over the hot soup. You can use the leftover meat to make a meat salad for the evening.