- 1 ½ pints
- ½ bunch
Soup vegetables (carrot, leek, parsnip) (carrot, parsnip, leek or other aromatic vegetables such as onion and celery, about 500 grams)
- 4 slices
- 8 sheets
- 2 ½ tablespoons
- 1 teaspoon
Caper (from a jar)
Pickled cucumbers (about 60 grams)
- 5 ounces
- 1 bunch
- 2 sprigs
- 3 sprigs
- 1 pinch
Crush the juniper berries in a mortar. Bring the vegetable broth and bay leaf to a boil. Simmer on low heat, covered, for 15 minutes.
Meanwhile, peel or rinse the soup vegetables and reserve parsnip for the remoulade. Cut celery root into small dice and cut carrots into about 1 cm (approximately 1/2 inch) thick slices. Halve leeks lengthwise and then cut crosswise into 1 cm (approximately 1/2 inch) thick slices.
Put the ham in the broth and let simmer, covered, on low heat for about 5 minutes. Remove ham from broth and let cool.
Pour broth through a fine sieve into another pot and bring to a boil. Add celery root and cook on low heat, covered, for about 5 minutes. Add carrot and leek and cook, covered, for about 7 minutes.
Meanwhile, soak the gelatine in cold water according to package instructions. Remove vegetables with a slotted spoon and drain.
Dissolve gelatin in the hot broth, then season well with salt, pepper and vinegar. Let cool.
Divide vegetables and smoked ham among 4 soup bowls. Pour in broth and refrigerate until set, 3-4 hours.
For the yogurt remoulade, pierce the egg and hard-boilk for 9 minutes. Shock in cold water, cool, peel and chop.
Drain the capers and pickles and chop finely. Mix together egg, capers, pickles and yogurt.
Rinse herbs and shake dry. Cut chives into thin rings. Pluck dill fronds and chervil and parsley leaves and finely chop.
Stir the herbs into yogurt sauce. Season with salt, pepper and the sugar. Serve the ham gelatin topped with sauce (remoulade), with boiled potatoes or whole-grain bread if desired.