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Hammelsuppe (Mutton Soup)

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      Title: HAMMELSUPPE (MUTTON SOUP)
 Categories: Soups/stews, Lamb, German
      Yield: 6 Servings
 
    600 g  Mutton
      1 ts Salt
      1    Onion
    1/2    Celariac (celery root)
      1    Leek
      1    Carrot
      3 md Carrots
      4 ts Fine farina
      1    Egg yolk
      2 ts Cream or milk
 
  Serves four.
  
  Potato dumplings (Kartoffelkloesse), parsley, nutmeg
  
  Cut well washed pieces of mutton into bite sized pieces. Place in
  water (1 1/2 liters) with salt and bring to a boil. Add the the
  celeriac and carrots, finely cut onion, and then put in cubed potato.
  Cook for 1 1/2 hours.  If the potatoes do not fall apart, run them
  through a sieve. One half hour before the soup is finished, sprinkle
  in the farina. When fully cooked, put walnut-sized pieces of potato
  dumpling into the soup. After ten minutes stir in chopped parsley,
  nutmeg, and add in the egg yolk that was beaten into the cream or
  milk.
  
  Posted by John Hartman. Courtesy of Fred Peters.
 
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