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Beef Soup with Dumplings
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1
Reviews
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By:
Nan Marie Dyer
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Beef Soup with Dumplings Recipe uses brisket, celery, carrots, leeks, celery root and parsley to make a tasty soup then adds dumplings of milk, butter, nutmeg, salt and pepper, flour, egg yolks and parsley to create this delicious and robust soup.
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INGREDIENTS
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3 pints water
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1 lb brisket of beef
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salt, pepper
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1 stick celery
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2 carrots
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2 leeks
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1 celery root, cut into strips
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1 tablespoon chopped parsley
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For Dumplings:
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1/2 pint milk
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3 oz butter
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salt, pepper, grated nutmeg
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4 oz flour
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3 egg yolks
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1 1/2 tablespoons chopped parsley
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DIRECTIONS
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1:
Bring the water to the boil in a large pan. Add the meat, season with salt, cover the pan, and simmer for 30 minutes, skimming off the fat and any froth from time to time. Tie
together the celery, 1 carrot and 1 leek. Add to the pan and continue to simmer, covered, for another 1 hour 20 minutes. Remove the vegetables from the pan and discard.
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2:
Cut the remaining carrot into strips, and slice the remaining leek. Add to the soup with the celery root, season with pepper, cover the pan, and simmer for another 20 minutes.
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3:
Meanwhile prepare the dumplings. Put the milk and butter into a pan. Season with salt, pepper and nutmeg, and bring to the boil. Add the flour and stir hard, until the mixture
thickens and comes away from the sides of the pan. Remove the pan from the heat. Stir in 1 egg yolk and allow to cool for 5 minutes. Add the remaining egg yolks and 1 tablespoon of the parsley, and mix thoroughly.
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4:
Remove the meat from the soup, cut it into cubes and return to the pan. Continue simmering while you form the dumpling mixture into small balls. Add them to the soup.
They will rise to the surface when cooked, after about 10 minutes. Serve the soup garnished with the remaining parsley.
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