Grandma’s Christmas Eve Soup

Last Updated on July 28, 2024

Christmas soup from our grandmothers’ recipe book.

Ingredients:

2 pcs of pepper heads 500 g of wedges 200 g root Vegetable Recipes (carrots, celery, parsley) 200 g carp giblets 50 g smooth flour 2 l water ground ginger ground pepper carrots green parsley salt

Procedure:

1. Clean the carp heads and flax and boil in salted water for 20 minutes
2. Add cleaned and diced root Vegetable Recipes sautéed in half butter and cook for another 20 minutes
3. Strain, mash, stir in chopped giblets and thicken with light stock
4. After 10 minutes, season with salt and pepper, and garnish with finely chopped cooked carrots and chopped parsley.

Note:

For the preparation of the roux, see recipe: Porridge.