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Kaldoun

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Soup cooked with foie gras and root Vegetable Recipes, thickened with roux, flavoured with egg yolk beaten in milk and spices, accompanied by noodles or liver dumplings.

Ingredients:

drumsticks from 1 goose, duck, turkey or chicken (neck, wings, gizzard) 100 g of root Vegetable Recipes 80 g of wide noodles 100 ml milk 1 handful 2 tbsp butter 1 tbsp smooth flour 1 pk small onion 1 pc egg yolk 1.5 l water salt pinch of ground white pepper pinch of grated nutmeg

Procedure:

1. Clean and rinse the tripe properly, put it in a pot of salted water and boil briefly
2. Remove the resulting dark foam, add the root Vegetable Recipes and boil until tender, it is best to let this soup base slowly simmer – simmer on a moderate heat source for about 3 hours, the resulting broth will then be thick and very tasty
3. In a saucepan, lightly fry finely chopped onion in butter, add flour and prepare a light roux, pour in the strained broth, stir properly, season and boil
4. Then add chopped Vegetable Recipes, pre-cooked wide noodles and poultry meat de-boned
5. 6. Garnish each portion of the soup with finely chopped parsley (I added liver dumplings after all).

Recommendation:

Recipe for liver dumplings can be found here: Liver Dumplings. For the preparation of the roux, see recipe: Sour cream.

Note:

Recipe from Cooking with Tom, photo and text by Nadia Indruchova