Consommé with Julienned Vegetables and Dumplings
- For the dumplings
- 100 grams beef marrow
- 2 eggs
- 150 grams breadcrumbs
- 2 tablespoons freshly chopped parsley
- 1 generous pinch grated, organic Lemon peel
Rinse the meat and soup bone. Cut the onion in half and cook in a dry pot with the cut side down until golden brown. Add the meat and cover with water. Bring to a boil then simmer over low heat about 2-2.5 hours.
Skim resulting foam occasionally and add water as needed.
Rinse half of the vegetables, peel and dice. Add to the broth, together with the peppercorns and bay leaf after about 1 hour of cooking time.
For the dumplings, melt the beef marrow over low heat, pour through a sieve and stir with a whisk until foamy. Remove from the heat and mix in the eggs, breadcrumbs and parsley and season with lemon, salt and nutmeg. Let the mixture rest for 30 minutes. Form into balls and gently drop into salted boiling water. Simmer for about 15 minutes until done, then drain.
Rinse the remaining vegetables, peel if necessary and cut into long, narrow strips.
Remove the meat and the bones from the soup and pour the broth through a sieve. Degrease, and if necessary, boil slightly to reduce and season.
Distribute the vegetables and dumplings in shallow bowls, pour in the hot broth and serve alongside the meat separately.