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Cotton Soup

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Grated root Vegetable Recipes sautéed in butter, covered with broth and cooked until tender, then into the soup with constant stirring poured batter of sweet cream, semi-coarse flour and a pinch of mace, all cooked for a while.

Ingredients:

100 g of root Vegetable Recipes (carrots, parsley, celery) 40 g of butter 1 l beef stock 125 ml whipping cream 2 pcs egg 2 tbsp coarse flour ground mace parsley salt

Procedure:

1. Peel and coarsely grate the root Vegetable Recipes
2. Then heat the butter in a pot, put the grated Vegetable Recipes and fry them, then pour the broth, add a little salt and cook the Vegetable Recipes until tender
3. Then whisk the eggs, flour and a pinch of ground mace in the cream, it should make a thin batter
4. Pour the batter into the simmering soup and cook briefly, stirring constantly
5. Serve the finished soup sprinkled with chopped parsley.