Noodle Soup with Julienne

Ingredients

• 4 Carrots
• 2 onions
• 400 g celery root
• 1 parsley root
• 1 tomato
• 2 Garlic cloves
• 4 stalks chervil
• 1 stalk Parsley
• 1 stalk lovage
• 1 bay leaf
• 1 tsp juniper berries
• 4 leaves white cabbage
• 4 Spring Onions
• Salt
• 150 g soup noodles
• chervil (for garnish)

Instructions

1. 1.

   Peel the carrots, finely julienne one carrot and slice the rest into rounds. Peel and dice the onions, celery root, and parsley root. Wash and quarter the tomato. Peel and halve the garlic cloves. Bring about 1 l of water to a boil, add the carrot slices, onions, celery root, parsley root, tomato, and garlic; simmer gently for about 20 minutes, skimming any foam that forms.

2. 2.

   Add the herbs and juniper berries, and continue simmering for another ~10 minutes. Meanwhile, wash, trim, and cut the cabbage into thin strips. Wash, trim, and slice the spring onions into rings. Strain the soup, season with salt, and bring to a boil again. Add the noodles, carrot julienne, cabbage, and spring onions; let everything simmer for about 8 minutes until cooked through. Taste and serve garnished with chervil.