Summary

Ingredients

• 500 g potato (s)
• 200 g carrot (s)
• 1 red pepper (s)
• 150 g Brussels sprouts
• 1 piece (s) celeriac
• 1 onion (s)
• 2 tablespoons oil
• 1 liter meat broth
• salt and pepper
• marjoram
• 1 pinch (s) nutmeg
• 1 egg yolk
• liter ⅛ cream
• 1 leek
• 150 g bacon

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Instructions

1. Peel the potatoes and onions, clean the vegetables. Cut everything very small and fry in oil in a stock pot until the onion is translucent. Pour the meat stock on top. Let the soup boil gently for about 30 minutes.
2. Whisk the egg yolk and cream together and stir into the soup, then reduce the heat. Season the soup with the spices and chopped parsley.
3. Cut the bacon into cubes and leave in a pan. Cut the leek into wafer-thin rings.
4. Arrange the soup in a terrine, sprinkle with the leek rings and pour the bacon on top.
5. Serve as a small lunch with Mettenden or Viennese sausages and brown bread.