Nuremberg Vegetable Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 liters meat broth
- 60 g oose lard or lard
- 1 large onion (s)
- 2 leeks
- 3 carrot (s)
- 4 potato (s)
- 2 tablespoon flour
- 2 tablespoon sour cream
- 2 egg yolks
- 1 bunch chervil or parsley
Print Recipe
Pin Recipe Instructions
- Heat the lard. Chop the onions, carrots and the leek and fry in them. Dust with flour and fry briefly. Then add the meat stock and simmer for a quarter of an hour.
- Now peel the potatoes, cut into small cubes and cook for another twenty minutes.
- Remove the saucepan from the heat, whisk the cream with the egg yolks and mix into the soup. Sprinkle the whole with the chopped parsley or the chervil.
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