Hochzeitssuppe nach Allgäuer-Art

Ingredients

• 600 g soup meat (from beef)
• 500 g meat bones
• 1 onion
• 1 tsp peppercorns
• Salt
• 1 parsley root
• 2 carrots
• 0.25 celery root
• 1 leek (small stalk)
• 40 g Butter
• 1 egg
• 50 g semolina
• 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)
• 30 g clarified butter (for baking)

Instructions

1. 1.

   Wash the soup meat and bones. Halve the onion, place the cut sides in a dry pan and brown until golden. Add the soup meat with the onions and pepper to a pot, season with salt, and pour in 2 l water. Bring to a boil and simmer on low heat for about 1½ hours, skimming off foam at the start.

2. 2.

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

3. 3.

   Remove the meat and use elsewhere. Strain the broth through a cheesecloth, reduce slightly, and season. For the semolina dumplings, whisk soft butter with egg until creamy, gradually stir in semolina while mixing. Season with salt and nutmeg, let rest 15 minutes. Shape into dumplings with two wet teaspoons and cook in lightly boiling salted water for about 20 minutes.

4. 4.

   For the marrow balls, melt the marrow over low heat, strain through a sieve, and whisk vigorously until frothy. Add egg and breadcrumbs, season with lemon zest, salt, and nutmeg, let rest 30 minutes. Form small balls from the mixture and cook in lightly boiling salted water for about 15 minutes.

5. 5.

   For the pancakes, beat flour, egg, milk with salt, pepper, and lemon zest, fold in parsley, and let rise 30 minutes. In a pan with butter fat, fry three thin pancakes, roll individually, cool, then slice into thin strips. Serve by ladling broth with vegetables and fillings onto plates.