Spring Noodle Soup with Beef and Bone Marrow Dumplings

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Spring Noodle Soup with Beef and Bone Marrow Dumplings
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h. 45 min.
Ready in

Ingredients

for
4
Ingredients
500 grams Beef
500 grams meat bone
1 onion
salt
1 Parsnip
2 carrots
200 grams Celery root
½ stalk Leeks
1 teaspoon peppercorns
1 bay leaf
For the egg custard
3 eggs
50 milliliters milk
salt
butter (for greasing)
For the dumplings
50 grams beef marrow
1 egg
60 grams breadcrumbs
1 generous pinch grated Lemon peel
salt
Nutmeg
To serve
100 grams Pasta shell
salt
150 grams small Broccoli
2 tablespoons freshly cut Fresh herbs (such as chives and parsley)
How healthy are the main ingredients?
BeefBroccoliLeekonionsaltParsnip

Preparation steps

1.

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.

2.

Skim any foam that rises to the surface.

3.

Rinse the vegetables, peel and dice. After 1 hour, add to the stock along with the peppercorns and bay leaf.

4.

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.

5.

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.

6.

Cook the pasta in boiling salted water until al dente, rinse and drain.

7.

Blanch the broccoli in boiling salted water for 4-5 minutes, rinse and drain.

8.

Remove the meat and bones from the soup and strain the broth through cheesecloth. Season.

9.

Cut the meat into strips.

10.

Distribute all of the ingredients between soup bowls and ladle the hot stock over top. Serve sprinkled with fresh herbs.