German Ganslsuppe (Creamy Goose Soup and Dumplings)
Ingredients
- For the broth
- 1 onion
- 2 carrots
- 300 grams Celery root
- 250 grams Leeks
- 1 Tbsp vegetable oil
- 400 grams Goose giblets such as wings and offal (excluding the liver)
- 1 tsp peppercorns
- ½ tsp Juniper berries
- 1 bay leaf
- salt
- freshly ground peppers
- For the soup
- 150 grams carrots
- 100 grams Celery
- 150 grams Leeks
- 3 Tbsps Goose fat
- 2 Tbsps Pastry flour
- 200 milliliters Whipped cream
Preparation steps
For the broth: Peel and halve the onion. Rinse the carrots, celery root and leeks and cut into large pieces. Heat the oil in a large saucepan and sear the onion, cut-side down. Add the remaining vegetables and 800 ml (approximately 3 1/2 cups) cold water. Add the giblets to the cold water and bring to a boil. Add the peppercorns, juniper berries, bay leaf and season with salt and pepper. Simmer over low heat, covered, for about 45 minutes, until the meat is tender.
Meanwhile, for the soup: Rinse the carrots, celery and leeks and finely dice. Blanch in boiling salted water for 2-3 minutes, rinse with cold water and drain.
For the dumplings: Mix the breadcrumbs with the milk and let soak for about 15 minutes. Beat the butter until fluffy then gradually stir in the egg and egg yolk. Mix in the breadcrumbs and parsley and season with salt, pepper and nutmeg. Chill for about 30 minutes then shape into small dumplings. Cook into boiling salted water for about 10 minutes.
Strain the broth through a sieve into a clean saucepan. Remove the meat from the bones and cut into small pieces. Melt the goose fat in a saucepan, stir in the parsley and flour and cook until light golden brown and nutty. Whisk in the stock. Mix in the cream and season with salt, pepper and nutmeg. Distribute the vegetables and giblets between serving bowls, add the drained dumplings and serve garnished with parsley.
