Carp and Bean Soup with Puffs

Last Updated on November 30, 2024

Soup of boiled beans, Vegetable Recipes, carp meat and spices, served with puffs.

Ingredients:

500 g carp meat 150 g large colored beans 1 tbsp coarse flour 1 tbsp butter 2 pcs carrots 1 pk petrels 1 pc bone broth 1/2 pc celery 1/2 pcs of leeks parsley for garnish tr> intestines from 1 carp head from 1 carp ground pepper vegetable water salt For the dough: 100 g smooth flour 3 g of yeast 1 pk oats salt

Procedure:

1. Put the beans in a pot of lightly salted water, boil until tender and strain, in another pot cook the cleaned Vegetable Recipes cut into smaller pieces
2. Then add the cooked Vegetable Recipes to the soup with the strained beans
3. Boil the carp head, meat and giblets separately, strain and add the broth to the soup
4. Thicken the soup with a roux made from semi-coarse flour and butter, season it with salt, pepper, broth and lightly with vegetation
5. Prepare the puff pastry; make a dough from plain flour, egg, a pinch of salt and yeast, roll it out into a taller sheet, prick the puff pastry with a thimble or small cookie cutter, place it on a baking tray lined with baking paper and bake it in a medium oven until golden brown
6. Heat the finished soup, serve with the puffs, which are served separately and garnish with finely chopped parsley.