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Spring Soup

4 servings

Ingredients

• Carrot (nach Bedarf)
• Celery root (nach Bedarf)
• Parsley root (nach Bedarf)
• Leek (nach Bedarf)
• Onion (nach Bedarf)
• Veal bones (chopped) (nach Bedarf)
• Veal scraps (nach Bedarf)
• butter (nach Bedarf)
• Fat (lard or similar) (nach Bedarf)
• Flour (nach Bedarf)
• broth or water (nach Bedarf)
• 1 Prise Salt
• Nutmeg (grated) (nach Bedarf)
• Egg (nach Bedarf)
• Milk (nach Bedarf)
• Root vegetables (mixed, for garnish) (nach Bedarf)

Instructions

1. Slice carrot, celery, parsley root, leek, and onion thinly.
2. Roast together with chopped veal bones and veal scraps in equal parts butter and fat until light yellow.
3. Dust with flour, pour in broth or water, and bring to a boil briefly.
4. Then pass through a sieve.
5. Season with salt and grated nutmeg.
6. Whisk egg and milk together and stir in.
7. As garnish, add small balls of softly cooked root vegetables to the soup.

Based on a cookbook by Hans Hofer (1964), adapted with AI.