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Ingredients
Pork And Root Vegetable Soup
- For the soup
- 1 kilogram
- 2 onions
- 2 garlic cloves
- 2 carrots
- 200 grams Celery root
- 100 grams Parsnips
- 2 Tbsps Vinegar
- 1 bay leaf
- 4 Juniper berries
- 1 Tbsp peppercorns
- 1 stalk Leeks
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 100 grams Pearl barley
- salt
- freshly ground peppers
- For the garnish
- Chervil
Rinse the pork knuckle, chop coarsely and transfer to a soup pot. Peel the onions, garlic, 1 carrot, celery root and parsnip, chop coarsely and add to the soup pot along with the vinegar and spices. Add about 2 liters (approximately 8 cups) cold water and simmer for about 1 hour 30 minutes, until the meat easily falls off the bone. Peel the remaining carrot and use a vegetable peeler to cut into thin strips. Rinse the leek, trim, cut the light green part into thin strips and the white part into rings.
Remove the meat, discard the bones and cut the meat into small cubes. Strain the broth.
Melt the butter in a saucepan, add the flour and cook until nutty and light golden brown. Whisk in the stock then add the barley and simmer for 20 minutes. Add the diced meat and remaining vegetables and simmer for another 5-10 minutes. Season with salt and pepper and serve garnished with chervil.