John Myers
Contents
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Ingredients
- 2 piece Carrots, about 120 gr.
- 1 piece Parsley root approx. 70 gr.
- 1 piece Kohlrabi, about 150 gr.
- 1 piece Onion
- 1 piece Fennel, about 150 gr.
- 1 piece Ginger, about 20 gr.
- 2 piece Organic lime
- 1000 ml Chicken broth
- 300 ml Wheat beer, light
- 4 piece White sausages
- 4 piece Chives
- Black pepper from the mill
Instructions
- Peel the carrots, parsley root and kohlrabi and cut into small bite-sized pieces. Peel the ginger and dice very finely. Cut off the young greens from the fennel, cut finely and set aside, then halve the fennel and cut the stalk out well, then cut into thin strips. Peel the peel off the lime with a fine grater, then squeeze the fruit. Peel and cut the onion into eighths.
- Put the chicken stock with the beer in a saucepan, add the ginger and the zest and juice of the lime and bring to the boil once, put the lid on and let it stand for a good 5 minutes.
- Now add the vegetables and cook everything "firm to the bite" on a low heat.
- In the meantime, peel the veal sausages out of the skin and then cut them into "finger-thick" slices. Put the slices on a wooden skewer and fry them on both sides in a pan with a little oil.
- Now season the soup with pepper and possibly a little salt.
- Put the finished soup in a soup bowl, sprinkle with freshly cut chives and serve the roasted veal sausage slices and now ..... enjoy your meal .....
Nutrition
Serving: 100gCalories: 3kcalCarbohydrates: 0.2gProtein: 0.4gFat: 0.1g
