Soup from egg roux
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Contents
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ingredients
3 litres bone broth 500 g root Vegetable Recipes 100 g lard 50 g semolina flour 2 pcs egg to taste salt to taste parsley
step
1. Add the grated Vegetable Recipes to the bone broth and cook. 2. Make a roux with the lard and flour, add the eggs and stir over a medium heat until grits form. 3. Then add the cooked Vegetable Recipes, season with salt and simmer together, finally add the chopped green parsley.
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