Hammelsuppe
(Mutton Soup) Recipe

Origin: Germany Period: Traditional

Ingredients

600g mutton, washed with vinegar and cut into bite-sized pieces
1 tsp salt
1 onion, finely sliced
1/2 celariac, chopped
1 leek, finely sliced
1 carrot, chopped
3 medium potatoes, diced
4 tsp fine farina (cream of wheat or semolina)
1/2 batch Glitscher (potato dumplings)
1/2 bunch parsley, chopped
freshly-grated nutmeg, to taste
1 egg yolk
2 tsp single cream

Hammelsuppe
(Mutton Soup) Preparation:

Method:

Place the mutton in a pan along with 1½ and the salt. Bring to a boil then add the onion, cleriac, carrots and potatoes. Reduce to a simmer, cover and cook for 90 minutes. About 60 minutes into the cooking add the leek and sprinkle in the farina.

When the 90 minutes are up add potato dumplings and continue simmering for 10 minutes. Now stir-n the chopped parsley, season with nutmeg. Beat the egg yolk into the cream, take the soup off the heat and whilst whisking continually, add the egg yolk mixture. Whisk for a few minutes to combine then set aside for 5 minutes before ladling into warmed soup bowls and serving.

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