Pork knuckle soup

Submitted by enr on 28 Jun 2011
1 pork knuckle
2 onion
2 carrots
1/2 head celery
2 potatoes
2 eggs
2 tbsp flour
50 g butter
12 peppercorns
1 tsp cayenne pepper
2 tsp paprika
5 stalks celery
salt and lemon juice
Clean shank of all fat and cut it in half and place it on 6-8 hours in salted cold water. Put the shank in a saucepan with cold water and place it on the fire to boil, Pause reprint it very carefully. After antifoaming add a whole onion, a carrot and a potato. Chop finely other vegetables with your main goals and add to the pot. Add black pepper and cayenne pepper. Salt. After cooking remove the shank and boneless as cut the meat into chunks. Remove purposes vegetables and blend them. In a separate saucepan, melt the butter, fry the flour, add the red pepper and dilute with broth. Add the smashed vegetables. Take two egg yolks and beat them. Add them to the soup thickenerta as salted and add lemon juice to taste. Add chopped meat to the strained broth boiling, remove the pot and add the soup thickenerta trickle, stirring constantly. Serve with very finely chopped celery.
0 users
28 Jun 2011