Beef bouillon with polenta dumplings and snow peas

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the meat. Clean, peel and wash soup greens. Cut into pieces. Peel and halve the onion and fry it in a large pot without fat for about 5 minutes on the cut surface until dark. Add 1 1/2 litre water, bay leaf, cloves, some salt and peppercorns to the pot, bring to the boil. Add soup vegetables and meat. Simmer over medium heat for about 2 hours. In the meantime, skim off any froth with a skimmer

2. 2

   For the polenta dumplings melt the fat in a pot. Fry the polenta briefly in it. Add 125 ml water and simmer for about 5 minutes at low heat while stirring. Remove from the stove. Stir in cream cheese and egg yolk. Season to taste with salt and pepper

3. 3

   Boil up plenty of salted water. Take 2 teaspoons of the mixture, cut off about 20 dumplings and let them slide into the water. Let it simmer for 3-5 minutes in the boiling water. Lift out with a skimmer and let it drain

4. 4

   Wash, clean and chop the sugar snap peas. Take the meat out of the stock and let it cool down a little. Pour stock through a fine sieve. Measure out 1 litre, use the rest for other purposes. Heat the stock again, season with salt and sugar. Add mangetout to the hot stock and cook for 4-6 minutes. Cut meat into small cubes. Add meat and dumplings to the stock, heat up briefly. Garnish with chervil

Nutrition Facts

KCAL
200 kcal

CARBS
11 g

FATS
10 g

PROTEINS
16 g