Consomme with Semolina Dumplings

Beef broth (soup): Wash bones under running water, fill with cold water and bubble with the salt. Remove the foam with a soup ladle. Cut the onion in half with the skin and fry it in a frying pan. After half an hour, add soup vegetables and spices to soup. Gently make 120 minutes, then strain and cool well.

Stock (consomme, ingredients for 2 l of soup): Mix ground beef sausage with vegetables and egg white. Whisk this mixture into the cooled boullion. This must be done with a lot of force so that the clear soup is completely mixed with the meat mixture. Then, while stirring continuously, allow the completely cloudy clear soup to bubble. Once it starts to make, the egg white will flocculate and clean the clear soup. Steep at a low temperature for one hour. Carefully strain through a dish rag.

Serve:

Bring soup to table with semolina dumplings.

Semolina dumplings: Bring milk to a boil, melt butter in it and stir in semolina. When cooled, mix with egg and egg yolk, season with salt, pepper and nutmeg. Form dumplings and poach in a little clear soup, which also becomes a little cloudy. Therefore, remove and bring to the table in hot clear soup.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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