Vegetable Soup with Venison Patties

Ingredients

• 1 onion
• 2 carrots
• 200 g celeriac root
• 2 turnips
• 125 g Brussels sprouts
• 2 tbsp clarified butter
• 800 ml instant vegetable broth
• Salt
• Pepper (freshly ground)
• nutmeg
• 250 g venison meat
• 2 slices white bread
• 100 g fresh mushrooms
• 100 ml whipping cream
• 2 tbsp chopped parsley

Instructions

1. 1.

   Peel the onion and slice it into thin strips. Peel, wash, and dice the carrots, celeriac root, and turnips. Wash the Brussels sprouts and quarter them. Sauté the onion in 1 tbsp clarified butter. Add the remaining vegetables and cook briefly. Pour in the vegetable broth and simmer for about 6 minutes. Season with salt, pepper, and nutmeg.

2. 2.

   Process the venison meat through a grinder. Dice the white bread into small cubes and finely chop half of the cleaned mushrooms. Form small patty-shaped mixtures from the mushrooms, venison, bread, cream, salt, and pepper. Heat 1–2 tbsp clarified butter in a pan and brown the patties on each side for about 3 minutes.

3. 3.

   Slice the remaining mushrooms and add them to the soup, letting them simmer for 2 minutes.

4. 4.

   Serve by ladling the soup into bowls, arranging the venison patties on top, and sprinkling with parsley.