| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
German |
Soups/stews, Lamb, German |
6 |
Servings |
INGREDIENTS
| 600 |
g |
Mutton |
| 1 |
ts |
Salt |
| 1 |
|
Onion |
| 1/2 |
|
Celariac (celery root) |
| 1 |
|
Leek |
| 1 |
|
Carrot |
| 3 |
md |
Carrots |
| 4 |
ts |
Fine farina |
| 1 |
|
Egg yolk |
| 2 |
ts |
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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