Beef soup with pearl barley and rice

Ingredients

• 500 gBeef
• 2500 mlWater
• 150 gOnion
• 150 gCarrot
• 150 gCeleriac
• 80 gLeek
• 80 gParsley root
• 2 gPepper
• 2 pcsBay leaf
• 10 gSalt
• 80 gPearl barley
• 50 gRice
• 30 gButter
• 13 gFlour
• 150 gCauliflower
• 100 gAsparagus
• 2 pcsEgg yolk
• 60 gSemolina
• 1 pcsEgg
• 100 mlMilk
• 10 gCelery leaf

Instructions

1. 1

   Make the broth

   • Place the beef in a large pot, cover with cold water and bring slowly to a boil. Skim off any foam.
   • Roughly chop onion, carrots, celeriac, leek and parsley root and add to the meat.
   • Add peppercorns, bay leaves and 10 g salt. Simmer gently for 1½–2 hours until meat is tender.
   • Remove meat and vegetables. Strain the broth through a fine sieve or cheesecloth to clarify.
2. 2

   Thicken and add grains

   • Melt 30 g butter (about 2 tbsp) in a saucepan over medium heat.
   • Add 13 g flour (about 1 tbsp) and sweat briefly, keeping the roux pale (do not brown).
   • Slowly pour in the hot strained broth while stirring to avoid lumps.
   • Stir in pearl barley and rice, then add cauliflower and asparagus (or other seasonal vegetables).
   • Simmer gently for 25–35 minutes until barley and rice are tender and vegetables are cooked.
3. 3

   Semolina dumplings (optional)

   • Mix semolina, 1 egg and 100 ml milk with a pinch of salt and let swell for 10 minutes.
   • Form small dumplings with two teaspoons and poach them in gently simmering soup for 6–8 minutes until set.
4. 4

   Finish and serve

   • Shortly before serving, beat 2 egg yolks with a little cold water.
   • Temper the yolk mixture with a little hot soup while stirring, then stir into the soup. Do not boil—soup should be thickened but not too creamy.
   • Place dumplings in bowls if used, ladle soup over and garnish with celery heart leaves. Serve immediately.