KIDS

Consommé with Star-Shaped Noodles, Carrots, and Peas

⏳ Time

5 hours

🥕 Ingredients

🍽️ Servings

Description

A rich yet gentle flavor of the broth combined with vegetables and noodles, reminiscent of a childhood craft project. In the past, such soups were believed to cure all ailments.

Ingredients

Veal Bones - 2 lbs
Duck wings - 17.6 oz
Celery stalk - 2 pieces
Lean Beef - 17.6 oz
Green Peas - 10.6 oz
Carrot - 3 pieces
Onion - 2 heads
Garlic - 1 head
Vermicelli - 5.3 oz
Egg white - 2 pieces
Vegetable Oil - 1 fl oz
Bay leaf - 2 pieces
Salt - to taste
Ground Black Pepper - to taste
Green peppercorns - 5 pieces

Step by Step guide

Step 1

Place the bones and chicken wings, roughly chopped celery stalk, onion, one carrot, and a whole head of garlic on a baking tray. Drizzle with oil and roast for 30 minutes at 428°F.

Step 2

Drain the fat from the baking tray. Pour 3 liters of water over the bones, wings, and roasted vegetables, bring to a boil, then reduce the heat to low and simmer for two hours, skimming off any fat and foam from the surface.

Step 3

Add bay leaves and peppercorns to the broth, and simmer for another half hour. Strain through a fine sieve, and it's even better to use cheesecloth as well. Allow the broth to cool, then use it immediately or further clarify it.

Step 4

Chop fresh onion, one carrot, and celery. Whisk the egg whites of two eggs, then mix everything with the ground meat. Pour in 2 liters of broth and place on the lowest heat. Wait for the meat mixture to rise to the surface, then create a hole in the center of the formed mass to allow steam to escape. Simmer for fifteen minutes, ensuring the boiling is not too intense. Strain the broth through a sieve and cheesecloth, reserving the meat mixture with egg whites and vegetables for another dish.

Step 5

Add the finely chopped carrot and noodles to the broth, and cook for five minutes (if the noodles have a short cooking time, add them later). Add the peas, cook for another three minutes, then season with salt and pepper.