| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
German |
German, Lamb, Soups/stews |
6 |
Servings |
INGREDIENTS
| 600 |
g |
Mutton |
| 1 |
t |
Salt |
| 1 |
|
Onion |
| 1/2 |
|
Celariac, celery root |
| 1 |
|
Leek |
| 1 |
|
Carrot |
| 3 |
|
Carrots |
| 4 |
t |
Fine farina |
| 1 |
|
Egg yolk |
| 2 |
t |
Cream or milk |
INSTRUCTIONS
Serves four. Potato dumplings (Kartoffelkloesse), parsley, nutmeg Cut
well washed pieces of mutton into bite sized pieces. Place in water (1
1/2 liters) with salt and bring to a boil. Add the the celeriac and
carrots, finely cut onion, and then put in cubed potato. Cook for 1
1/2 hours. If the potatoes do not fall apart, run them through a
sieve. One half hour before the soup is finished, sprinkle in the
farina. When fully cooked, put walnut-sized pieces of potato dumpling
into the soup. After ten minutes stir in chopped parsley, nutmeg, and
add in the egg yolk that was beaten into the cream or milk. Posted by
John Hartman. Courtesy of Fred Peters. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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