Summary

Ingredients

For the soup:

• 80 g celeriac
• 100 g carrot (s)
• 350 g potato (s), floury boilin
• 500 g broad beans in the pod (= approx. 2 k broad beans with pods)
• 800 ml poultry stock
• 30 g butter
• 250 ml cream

For the dumplings:

• 150 g minced meat, mixed
• 150 g sausae meat
• 1 teaspoon peppercorns, green, pickled
• salt and pepper
• Nutmeg, freshly grated
• 0.5 ½ bunch savory
• 3 tablespoon oil

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Instructions

1. For the meatballs, finely chop the green peppercorns and knead together with the mixed minced meat and veal roast. Season with a little salt.
2. Shape the mixture into small meatballs (about the size of cherries) and fry them in hot oil for about 8 minutes until golden brown on all sides. Remove, place on paper towel and set aside.
3. Now remove the bean kernels from the pods. Put aside. Clean, peel and dice the carrots and celery. Put aside. Peel the potatoes and also dice them.
4. Sweat the potato, carrot and celery cubes in 30 g butter with half of the beans. Deglaze with the cream and poultry stock, bring to the boil and then cook covered for approx. 30 minutes.
5. In the meantime, wash the savory, shake it dry and pluck it off. Then chop. Peel the other half of the beans. Put everything aside.
6. When the soup is done, purée finely. Season with salt, pepper and nutmeg. Then add the meatballs and the skinned beans to the soup and cook for another 5 minutes on a mild heat. Finally add the savory and stir in.