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🍲 Hearty Goose Offal Soup with Homemade Dumplings

1342 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 carrots
• 300 g celeriac
• 250 g leek
• 1 tbsp vegetable oil
• 400 g goose offal e.g. wings and giblets (without liver)
• 1 tsp peppercorns
• 0.5 tsp juniper berries
• 1 bay leaf
• salt
• pepper (from the mill)
• 150 g carrots
• 100 g celery stalks
• 150 g leek
• 3 tbsp goose fat
• 2 tbsp flour
• 200 ml whipping cream
• 300 g breadcrumbs
• 150 ml milk
• 150 g butter
• 1 egg
• 1 egg yolk
• 1 tbsp freshly chopped parsley
• salt
• pepper (from the mill)
• nutmeg
• 2 tbsp freshly chopped parsley (for garnish)

Instructions

1. 1. Peel the onion and cut it in half.
2. 2. Thoroughly wash the carrots, celery, and leek.
3. 3. Cut the washed vegetables into coarse chunks.
4. 4. Heat the vegetable oil in a large pot.
5. 5. Fry the onion halves with the cut side down until golden brown.
6. 6. Add the remaining vegetables to the pot.
7. 7. Deglaze the vegetables with 800 milliliters of cold water.
8. 8. Place the goose offal into the cold water.
9. 9. Bring the mixture to a boil.
10. 10. Add the peppercorns, juniper berries, bay leaf, salt, and pepper.
11. 11. Simmer the soup over low heat with the lid closed for about 45 minutes.
12. 12. Check if the meat is tender and remove from the heat.
13. 13. Meanwhile, wash the carrots, celery stalks, and leek for the garnish.
14. 14. Dice this vegetable into fine cubes.
15. 15. Blanch the cubes for 2 to 3 minutes in salted water.
16. 16. Shock the vegetables immediately with cold water.
17. 17. Let the vegetables drain.
18. 18. Mix the breadcrumbs with the milk.
19. 19. Let the breadcrumb-milk mixture soak for about 15 minutes.
20. 20. Beat the butter until fluffy.
21. 21. Gradually beat the egg and egg yolk into the butter.
22. 22. Fold the soaked breadcrumbs into the butter-egg mixture.
23. 23. Fold the chopped parsley into the dough.
24. 24. Season the dough with salt, pepper, and nutmeg.
25. 25. Place the dumpling mixture in the refrigerator for about 30 minutes.
26. 26. Shape small dumplings from the mixture using wet hands.
27. 27. Place the dumplings into boiling salted water.
28. 28. Let the dumplings simmer for about 10 minutes.
29. 29. Strain the broth into a clean pot through a sieve.
30. 30. Skim off the fat from the broth if necessary.
31. 31. Remove the meat from the bones.
32. 32. Cut the meat into small pieces.
33. 33. Heat the goose fat in a pot.
34. 34. Stir the parsley and flour into the hot fat.
35. 35. Pour in the broth and whisk quickly to prevent lumps.
36. 36. Pour in the cream.
37. 37. Season the soup to taste with salt, pepper, and nutmeg.
38. 38. Return the prepared vegetable strips and goose offal to the soup.
39. 39. Distribute the soup onto bowls.
40. 40. Add the drained dumplings to the bowls.
41. 41. Garnish the soup with fresh parsley and serve.

Nutrition per serving

• kcal: 1342
• Protein: 34 g · Fett/Fat: 101 g · Carbs: 77 g