Clear soup with egg-sting stars
easy
90 mins
90 mins
Ingredients
- 1 Ox bone disc (600 g)
- 200 g Beef marrow bones
- 7-10 Tbsp Salt
- 2 Federation Soup Greens
- 1 TABLESPOON black peppercorns
- 3 Eggs
- 7-10 Tbsp Butter or margarine
- 7-10 Tbsp grated nutmeg
- 2 Branches of marjoram
- 1/2 bunch curly parsley
- 125 ml Cream
Directions
- 1
Wash ox bone and bones, boil in 1 1/2 litres of salted water. In the meantime, clean the soup greens and cut them up roughly. Skim off the stock, add peppercorns and soup greens, simmer over medium heat for 1 1/2 hours. Gradually add 1/4 litre of cold water. Whisk eggs with cream and salt.
- 2
Grease a smooth metal or porcelain bowl, pour in the egg mixture, cover and let it simmer in a water bath for 15-20 minutes (the water bath must not boil any more.) Pour the broth through a sieve, bring to the boil again and season with salt, pepper and nutmeg. Wash and chop the herbs and add to the stock. Remove the eggs from the mould, cut out stars of different sizes. Put the stars in the soup bowls, fill up with broth and serve
- 3
Per serving 540 kJ/ 130 kcal. E 9 g/ F 7 g/ KH 5 g
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