Goose bouillon with winter vegetables and Flädle
very easy
75 mins
75 mins
Ingredients
- 2 Eggs (size M)
- 100 ml Milk
- 50 g Flour
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 collar Soup Greens
- 1 Onion
- 1 TABLESPOON Goose fat
- 1,5 l Goose stock
- 3 Cloves
- 4 Juniper berries
- 1/2 piece(s) Star Anise
- 5 Allspice seeds
- 1 small stick of leek (leek)
- 100 g Pumpkin (e.g. butternut)
- 2 Parsnips
- 1/2 bunch flat leaf parsley
- 7-10 Tbsp Oil
Directions
- 1
Whisk eggs, milk and flour. Season with salt and pepper. Cover the dough and let it rest for about 20 minutes.
- 2
In the meantime, clean or peel the soup greens, wash and cut them into large pieces. Peel and halve the onion. Roast the cut surfaces of the onion halves in a pan without fat, remove.
- 3
Heat lard in a pot, add soup vegetables and steam for 2-3 minutes until colourless. Pour in broth. Put spices into a tea bag or tea egg, seal and add. Heat and simmer at low heat for about 20 minutes.
- 4
Clean, wash and cut the leeks into rings. Peel and clean the pumpkin and parsnips and cut them into thin slices of about 0.5 cm. Cut out stars with a star-shaped cookie cutter (approx. 1.5 cm Ø).
- 5
Brush a coated pan with oil. Bake about 3 thin pancakes one after the other. Immediately roll them up tightly, let them cool down.
- 6
Pour the stock through a fine-mesh sieve into a smaller pot. Season to taste with salt and pepper. Add vegetables to the soup and heat up again for about 10 minutes. Wash parsley, shake dry, remove leaves and chop finely.
- 7
Cut the pancake rolls into approx. 0.5 cm wide slices and add to the soup. Arrange the soup in deep plates, sprinkle with parsley.
Nutrition Facts
200 kcal
18 g
8 g
14 g
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