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Did you know that zesty mutton soup is a well-loved culinary concoction in both European and Asian cultures? All over the globe, be it in the East or West, cooking maestros have long latched on to the potent taste punch that a simple bowl of mutton soup packs. The unmistakably rich muttony flavour then that permeates throughout the broth is pure dynamite when masterfully mingled with egg, cream and pungent spices in the traditional German style, so savour this simple yet satisfying meat delicacy for yourself today!

Hammelsuppe (Mutton Soup)

600g mutton
1t salt
1 onion
1/2 celariac (celery root)
1 leek
1 carrot
3 medium carrots
4t fine farina
1 egg yolk
2t cream (or milk)

Yields 6 Servings

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 celeriac and carrots, finely-cut onion, and then put in cubed potatoes. Cook for 1 1/2 hours. If the potatoes do not fall apart, run them through a sieve.

Half an 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, then add in the egg yolk that was beaten into the cream or milk.