Creamy Goose Soup with Dumplings for Christmas

Ingredients

• 1 bundle vegetable stock mix
• 500 g goose trimmings (from 1 goose: wings, neck, entrails)
• Salt
• 3 peppercorns
• 4 tbsp butter
• 2 tbsp Whole wheat flour
• 250 ml heavy cream
• 0.5 yellow bell pepper
• 0.5 orange bell pepper
• 0.5 bundle parsley
• Pepper
• nutmeg
• 200 g dumpling bread
• 100 ml warm milk
• 1 egg
• 1 egg yolk

Instructions

1. 1.

   Clean and roughly chop the vegetable stock mix. Wash the goose trimmings and combine with the stock mix, 2 tsp salt, and peppercorns in 1 liter of cold water. Bring to a boil, then simmer for 1 hour over medium heat, skimming off any foam that forms. Strain the broth.

2. 2.

   Heat 2 tbsp butter in a pot and sauté the flour until lightly golden, stirring constantly. Gradually whisk in the strained broth and heavy cream, letting it simmer gently for about 10 minutes.

3. 3.

   Wash the peppers, halve them, remove seeds and white membranes, peel, and dice into very small cubes. Add to the soup along with chopped parsley. Season the soup with grated nutmeg, salt, pepper, and additional parsley.

4. 4.

   Soak the dumpling bread in milk for 20 minutes. Whisk the remaining butter until frothy. Beat the egg and yolk together and fold into the butter mixture. Knead the breadcrumb dough, season with salt, pepper, and nutmeg, then chill for about 30 minutes. Shape dumplings by hand and drop them into boiling salted water; cook for 10-15 minutes. Ladle soup with dumplings into deep bowls and serve.