Beef bouillon with polenta noodles

Name: Beef bouillon with polenta noodles
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 collar Soup Greens; 1 medium onion; 1 (500 g) Slice of beef leg; 2 Cloves; 1/2 TEASPOON Peppercorns; 1 Bay leaf; 7-10 Tbsp salt and pepper; 1 TABLESPOON butter/margarine; 50 g Polenta (corn semolina); 50 g Double cream cream cheese; 1 Egg Yolk; 100 g mangetout or 3-4 tablespoons frozen peas

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 collar Soup Greens
1 medium onion
1 (500 g) Slice of beef leg
2 Cloves
1/2 TEASPOON Peppercorns
1 Bay leaf
7-10 Tbsp salt and pepper
1 TABLESPOON butter/margarine
50 g Polenta (corn semolina)
50 g Double cream cream cheese
1 Egg Yolk
100 g mangetout or 3-4 tablespoons frozen peas

Directions

1
Soup greens clean or peel, wash and roughly chop. Peel and halve the onion if necessary. Wash the meat. Boil up everything with 1 1/2 l water, cloves, peppercorns, bay leaf and 1-2 tsp. salt. Simmer open over medium heat for about 2 hours.
2
Skim off any foam.
3
Heat the fat. Fry the polenta briefly in it. Add 1/8 l water, bring to the boil and simmer for 2-3 minutes. Remove from the stove. Stir in cream cheese and egg yolk. Season to taste with salt and pepper.
4
Boil up plenty of salted water. Remove from the mixture with 2 teaspoons of cam. Let them simmer in boiling water until they float on top. Lift them out and let them drain.
5
Clean, wash and cut the sugar snap peas into pieces. Remove the meat, sieve the stock and season to taste. Cook the pods for about 4 minutes. Dice meat. Heat up the stock with the dumplings.