Beef consommé

with semolina dumplings

For 4 servings

750 g beef (e.g. leg meat)

some marrow bones

salt

1 bunch of soup greens (celeriac, leek, carrots)

2 onions

1 bay leaf

3–4 cloves

4-6 peppercorns

For the semolina dumplings

50 g soft butter

salt

freshly grated nutmeg

2 small eggs

approx. 100 g durum wheat semolina

Preparation time: approx. 20 minutes
plus cooking time: approx. 2 hours, 45 minutes

Time to draw: approx. 15 minutes

Per serving approx. 1050 kcal / 4396 kJ 60 g E, 49 g F, 5 g KH

1  For the broth, add the beef and marrowbones to a large saucepan with 2 liters of cold water and half a tablespoon of salt. Bring to the boil and simmer uncovered for approx. 60 minutes over medium heat. Occasionally skim off the foam from the surface.

2  Peel and roughly dice the celery and carrots. Clean the leek, wash it thoroughly and also cut into pieces. Peel the onions, lard one onion with bay leaves and cloves.

3 Add   greens, onions and peppercorns to the beef, bring to the boil again and simmer gently for approx. 1 ½ hours uncovered. Take out the meat.

4  Pour the broth through a fine sieve and season with salt.

5  For the semolina dumplings, stir the butter, salt, nutmeg and eggs into a foamy mixture. Gradually work in the semolina. Let the dough soak for 15 minutes. Then cut out dumplings with two wet teaspoons and let simmer for 15 minutes over low heat.

TIP

Alternative deposits are: fine soup noodles, asparagus tips, white bread cubes, patties (thinly baked pancakes, cut into fine strips)