← All recipes

🍽️ Clear Lentil Soup with Butter Dumplings

685 kcal · 30 min · 4 servings

Ingredients

• 1 kg beef bones
• salt
• 1 onion
• 1 bunch soup vegetables
• 1 pinch nut flower
• 500 g flat lentils
• 5 peppercorns
• 500 g oxtail
• 1 carrot
• 50 g celery root
• 50 g parsley root
• 3 egg whites
• 160 g brown lentils
• 1 carrot
• 100 g celery root
• 1 tbsp chive rings
• 1-2 rolls (from the previous day)
• 80 g butter
• 2 eggs (size M)
• salt, pepper
• nut flower

Instructions

1. 1. Rinse the bones thoroughly and place them in a large pot.
2. 2. Pour 2 liters of cold water over them and add a pinch of salt.
3. 3. Bring the mixture to a boil.
4. 4. Carefully skim off the rising foam with a skimmer.
5. 5. Halve an onion with the skin on and roast it in a pan without fat on the cut sides until dark.
6. 6. Add the roasted onion to the bones.
7. 7. Clean, wash, and chop the soup vegetables.
8. 8. Add the soup vegetables to the pot after 30 minutes of cooking time.
9. 9. Add some ground nutmeg and peppercorns.
10. 10. Add the lentils to the pot.
11. 11. Let the broth simmer gently in the open pot for about 1 hour without boiling vigorously.
12. 12. Strain the broth and let it cool down.
13. 13. Ensure you have about 1 liter of broth.
14. 14. Remove the meat from the oxtail bone.
15. 15. Grind the meat through the fine blade of a meat grinder.
16. 16. Peel the carrot, celery, and parsley root and dice them finely.
17. 17. Mix the ground meat with the diced vegetables and the egg white.
18. 18. Add the meat-vegetable mixture to the cooled meat broth.
19. 19. Mix the mass vigorously until it is completely combined with the broth.
20. 20. Place the pot on the stove.
21. 21. Stir constantly until the cloudy broth begins to boil.
22. 22. Soak the brown lentils in cold water for a few hours.
23. 23. Cook the lentils in unsalted water for 20 minutes until soft.
24. 24. Peel the carrot and celery and dice them finely.
25. 25. Add the diced vegetables to the lentils in the last 8 to 10 minutes.
26. 26. Pour the lentils and vegetables into a sieve.
27. 27. Set aside the drained lentils as a garnish for the soup.
28. 28. Grate bread rolls into crumbs using a coarse grater.
29. 29. Heat the butter.
30. 30. Pour the melted butter into a tall beaker.
31. 31. Whisk the eggs into the butter using a hand blender.
32. 32. Season the mixture with salt, pepper, and nutmeg.
33. 33. Mix in enough bread crumbs until a moldable paste forms.
34. 34. Taste the paste again for seasoning.
35. 35. Let the paste rest for 10 minutes.
36. 36. Heat the clear lentil soup (consommé).
37. 37. Scoop small dumplings from the butter paste.
38. 38. Let the dumplings cook in the hot soup for about 6 to 8 minutes.
39. 39. Distribute the dumplings and lentils into soup bowls.
40. 40. Pour the hot soup over them.
41. 41. Sprinkle the finished soup with chives and serve.

Nutrition per serving

• kcal: 685
• Protein: 49 g · Fett/Fat: 32 g · Carbs: 52 g