This is the best hearty meal ever!! So perfect for the whole family in cold winter evenings…

Serves: 6 Prep. time: 20′ Cooks in: 2:10′ Ready in: 2:30

Ingredients
500 g beef
3 slices beef shank (with the marrow)
2 carrots, diced
2 medium potatoes, diced
1 celery root, diced
1 large onion, diced
2 celery sticks, diced
3 sprigs parsley, finely chopped
1 leek, diced
2 tomatoes, grated
1 lemon, zested
⅔ cup fresh lemon juice
1 cup white dry wine
2 egg yolks
2 tbsp cornflower
extra-virgin olive oil
salt, 8-10 pepper corns

Method
Step 1
In a large bowl rinse meat with water and a little red wine vinegar. Transfer on a large pot with 2,5 lt lukewarm water. Boil on high heat and skim any foam that forms on the surface using a slotted spoon. Add extra water to keep meat under the surface and boil on medium heat for 20 min. Stir in wine, pepper corns, lower down heat and simmer for 1 h and 30 minutes.

Step 2
Add all diced vegetables in the pot. Season with salt and simmer for another 30 min until tender. Remove meat and beef shank with a slotted spoon. Chop meat and any marrow and return to pan. If soup is thick, add a little hot water, allowing to boil for 1-2 min. Stir in lemon zest and remove pan from heat.

Step 3
Whizz cornflower with lemon juice and then stir in egg yolks until well-combined. Add 1 ladle of liquid from the pot beating at all times until well-combined. Repeat procedure with 3-4 more ladles of liquid from the pot. Pour over the soup and boil for 1 min. Drizzle with a little olive oil, sprinkle with pepper and some parsley or chopped spring onions if you wish and serve immediately with crusty bread.

Photo: George Drakopoulos – Food styling: Tina Webb

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