Beef bouillon with polenta dumplings and snow peas
easy
135 mins
135 mins
Ingredients
- 2 Slices of beef legs (300 g each)
- 1 collar Soup Greens
- 1 medium onion
- 1 Bay leaf
- 3 Cloves
- 7-10 Tbsp Salt
- 6 black peppercorns
- 25 g Butter or margarine
- 100 g Polenta (corn semolina)
- 100 g Double cream cream cheese
- 1 egg (size M)
- 7-10 Tbsp black pepper
- 7-10 Tbsp possibly 1-2 tablespoons breadcrumbs
- 200 g Sweet peas
- 1 pinch Sugar
- 7-10 Tbsp Chervil
Directions
- 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.
- 2
Add 2 litres of 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 remaining foam with a skimmer.
- 3
For the polenta dumplings melt the fat in a pot. Fry the polenta briefly in it. Add 200 ml water and simmer for 5 minutes at low heat, stirring continuously. Remove from heat. Stir in cream cheese and egg.
- 4
Season to taste with salt and pepper. Boil up plenty of salted water. Use 2 teaspoons of the mixture to cut off the cams and slide them into the water. Let it simmer for 3-5 minutes in the boiling water.
- 5
(If the dumpling falls apart, mix in 1-2 tablespoons of breadcrumbs). Lift out with a skimmer and allow to drain. Wash, clean and chop the sugar snap peas.
- 6
Remove the meat from the stock and let it cool down a little. Pour stock through a fine sieve. Heat again and season with salt and sugar. Add mangetout to the hot stock and cook for 4-6 minutes.
- 7
Cut the meat into small cubes. Add the meat and dumplings to the bouillon and heat up briefly. Serve garnished with chervil.
Nutrition Facts
330 kcal
23 g
18 g
20 g
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