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I made a buillon, with a lucky one
1kg beef for soup from Pinzgau (part of austria) the cows name was Leni,
0,5kg leek
0,5kg carrots
parsley root,
celery
salt, pepper, pimento
Simmer bouillon on semi heated stove for 1,5h, than sieve out solid content,
cut meat- puree carrots, season soup:
Serve soup with chives, and if anybody wants - a blob of cream. With it
the small cubed beef. Optionally put some vinaigrette on the meat cubes.
And for your eyes, which are part of it - a bunch of cress.....on top of
cream blob......
BON appetit
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