Spring Noodle Soup with Beef and Bone Marrow Dumplings
- 500 grams Beef
- 500 grams meat bone
- 1 onion
- 1 Parsnip
- 2 carrots
- 200 grams Celery root
- ½ stalk Leeks
- 1 teaspoon peppercorns
- 1 bay leaf
- For the dumplings
- 50 grams beef marrow
- 1 egg
- 60 grams breadcrumbs
- 1 generous pinch grated Lemon peel
Rinse the meat and bones. Halve the onion, sear in a hot dry pan until golden brown. Transfer the meat, bones and onion to a large pot and cover with water. Bring to a boil, reduce the heat and gently simmer for about 2-2.5 hours.
Skim any foam that rises to the surface.
Rinse the vegetables, peel and dice. After 1 hour, add to the stock along with the peppercorns and bay leaf.
For the egg custard: Whisk the eggs with the milk and a pinch of salt. Transfer to a greased ramekin, cover with foil and cook in simmering water until set, about 25 minutes. Remove from the water bath, invert onto a cutting board and cut into cubes.
For the dumplings: Melt the bone marrow over low heat, strain through a sieve and whisk until foamy. Mix in the egg, breadcrumbs and lemon zest and season with salt and nutmeg. Let rest for 30 minutes. Shape into small balls and cook in slightly salted boiling water for about 15 minutes. Drain.
Cook the pasta in boiling salted water until al dente, rinse and drain.
Blanch the broccoli in boiling salted water for 4-5 minutes, rinse and drain.
Remove the meat and bones from the soup and strain the broth through cheesecloth. Season.
Cut the meat into strips.
Distribute all of the ingredients between soup bowls and ladle the hot stock over top. Serve sprinkled with fresh herbs.