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Hammelsuppe (Mutton Soup)



6 Servings
600 g mutton
1 t salt
1 onion
1/2 celariac (celery root)
1 leek
1 carrot
3 md carrots
4 t fine farina
1 egg yolk
2 t cream (or milk)


Cut well washed pieces of mutton into bite sized pieces. Place in water (1 1/2 liters) with salt and bring to a boil. Add the the celeriac and carrots, finely cut onion, and then put in cubed potato.
Cook for 1 1/2 hours. If the potatoes do not fall apart, run them through a sieve. One half hour before the soup is finished, sprinkle in the farina. When fully cooked, put walnut-sized pieces of potato dumpling into the soup. After ten minutes stir in chopped parsley, nutmeg, and add in the egg yolk that was beaten into the cream or milk.













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