Summary

Ingredients

• 1 shallot (s)
• 20 g butter
• 30 g semolina, (durum wheat semolina)
• 800 ml beef broth, boiled beef or other
• 1 carrot (s)
• 1 piece (s) leek, (middle )
• 100 ml cream
• 1 egg yolk
• nutmeg
• 150 ml milk, (for milk foam)

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Instructions

1. Dice shallots and sauté in butter. Stir in semolina and sweat briefly. Pour in the beef stock and simmer for about 10 minutes. Cut the carrot and leek pieces into very small cubes. Briefly blanch the diced vegetables in boiling salted water. Whisk the cream with the egg yolk and garnish the soup with it. Stir the soup well and do not bring to the boil (just heat it), otherwise the yolks will curdle. Stir in the blanched diced vegetables.
2. Fill into soup cups, put a milk froth cap (whip up ice-cold milk with a milk frother) and dust everything with freshly grated nutmeg.