Summary

Ingredients

• 80 g carrot (s)
• 50 g celery
• 50 g parsley root
• 0.5 ½ bunch parsley
• 500 g tomato (s), ripe
• 750 ml veal stock
• 1 sprig thyme
• 60 g rice noodles
• 1 twig (s) lovage
• 2 shallot (s)
• 1 clove garlic
• 100 g sheep cheese
• olive oil
• Salt and pepper, black

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Instructions

1. Clean and roughly grate the carrots. Clean and finely dice the celery and parsley root. Rinse the parsley bouquet, shake dry and finely chop with the stalks. Wash the tomatoes and chop them roughly (use canned tomatoes in winter).
2. Heat 2 tablespoons of olive oil in a saucepan, let the shallot and garlic take some color, then sauté the carrots, celery, parsley and root in it for a few minutes, then add the tomatoes and simmer for another 3-4 minutes. Pour in the veal stock and bring to the boil. Add thyme and lovage, sprinkle with rice noodles and simmer for 15 minutes, stirring occasionally (otherwise the noodles will stick to the bottom).
3. Before serving, remove the herb sprigs from the soup, season the soup with salt and pepper; Mash the sheep`s cheese with a fork and stir into the soup. Serve with crispy baguette or white bread.