Lentil Consommé with Dumplings

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Lentil Consommé with Dumplings
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Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
Calories:
468
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories468 kcal(22 %)
Protein31.3 g(32 %)
Fat28.4 g(24 %)
Carbohydrates22 g(15 %)

Ingredients

for
4
For the consommé
1 kilogram
Beef bone
1
1 bunch
Soup vegetables (carrot, leek, parsnip) (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
1 pinch
500 grams
5
500 grams
1
50 grams
50 grams
3
For the lentils
160 grams
1
100 grams
1 tablespoon
For the dumplings
1-2 day-old White roll
80 grams
2
medium Eggs
Salt Pepper

Preparation steps

1.

For the broth, rinse bones, place in a large pot and fill with 2 liters (approximately 8 cups) cold water. Add salt to water and bring to a boil. Carefully remove foam with a skimmer. Halve onion, toast in a skillet on cut surfaces until brown, place in pot with bones and cook for about 30 minutes. Rinse, trim and peel soup vegetables as necessary and add to broth mixture with mace, lentils and peppercorns. Gently simmer broth mixture, uncovered, for about 1 hour (do not let mixture come to a rolling boil).

2.

Strain broth mixture and let cool (there should be about 1 liter of broth). For the consommé, remove meat from leg of beef and grind finely with a meat grinder. Scrub carrot, celery and parsnip and chop finely. Mix ground meat, carrot, celery, parsnip and egg whites, add to cooled broth and mix thoroughly until completely blended. Slowly bring broth mixture to a boil, stirring constantly (egg whites will coagulate and clear the broth). Gently simmer broth mixture for about 1 hour. Carefully strain broth mixture through a cloth for the consommé.

3.

Soak lentils in cold water for several hours and cook in unsalted water for 10-12 minutes. Peel carrot and celery root, chop finely, add to lentils and cook until lentils are tender, 8-10 more minutes. Drain lentil mixture and set aside.

4.

For the dumplings, coarsely grate rolls to breadcrumbs. Melt butter, mix with eggs using an immersion blender and season with salt, pepper and mace. Mix in enough breadcrumbs to egg mixture using the immersion blender to form a dough, season with salt, pepper and mace and let stand for about 10 minutes.

5.

Heat consommé. Form dumpling mixture into dumplings and let simmer in consommé until done, 6-8 minutes. Arrange dumplings and lentils in soup plates, pour in hot consommé and sprinkle with chives to serve.