Allgäu-Style Wedding Soup

Ingredients

• 500 g beef top sirloin (calf or beef)
• 500 g meat bones
• 1 onion
• 1 tsp peppercorns
• Salt
• 1 parsley root
• 2 carrots
• 0.25 celeriac head
• 0.5 leek stalk
• 40 g Butter
• 1 egg
• 50 g semolina
• Salt
• nutmeg
• 50 g beef marrow
• 1 large egg
• 60 g breadcrumbs
• 1 tsp grated, untreated lemon zest
• 40 g flour
• 1 egg
• 100 ml milk
• 1 tsp grated, untreated lemon zest
• 1 bunch parsley (finely chopped)
• 20 g clarified butter (for baking)
• 120 g calf pâté
• 40 ml milk
• 2 tbsp heavy cream
• 15 g soft butter
• 1 small egg
• 2 tbsp breadcrumbs
• Salt
• pepper (ground)
• nutmeg
• 1 leek stalk
• 2 carrots

Instructions

1. 1.

   Wash the soup meat and bones. Halve the onion, place the cut sides in a dry pan and brown it golden. Add the soup meat with onions and pepper to a pot, season, and pour in 2 l water. Bring to boil and simmer gently for about 2 hours. Skim off foam at the start.

2. 2.

   Clean and chop the vegetables; add them to the broth halfway through cooking.

3. 3.

   While the soup simmers, make semolina dumplings: whisk soft butter with egg until creamy, gradually stir in semolina. Season with salt and nutmeg and let rest for about 15 minutes. Shape into wet spoonfuls and simmer in lightly salted water for about 20 minutes.

4. 4.

   For marrow balls, melt marrow over low heat, strain through a sieve, and whisk into foam. Add egg and breadcrumbs, season with lemon zest, salt, and nutmeg. Let rest 30 minutes. Form small balls and cook in lightly boiling salted water for about 15 minutes.

5. 5.

   For pancakes, beat flour, egg, milk with salt, pepper, and lemon zest; fold in parsley and let rise 30 minutes. In a pan with clarified butter, fry three thin pancakes, roll individually, cool, then slice into thin strips.

6. 6.

   For pâté dumplings, mix calf pâté with milk, cream, butter, egg, and breadcrumbs until smooth. Season with salt, pepper, and nutmeg. Form small dumplings and cook in lightly boiling salted water for about 10 minutes.

7. 7.

   Finish the broth: remove meat, strain through a cheesecloth, reduce slightly, and season. Clean leeks and carrots; julienne finely. Bring soup to boil, add julienned vegetables, simmer 1–2 minutes. Slice half of the meat into strips, add to soup, warm through. Serve soup with dumplings, pâté dumplings, and pancakes in warmed bowls.