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Wedding Soup

Category:	Lunch
Sub-Category:	Soups
Difficulty/Costs:	normal/affordable
Number of people:	12
Ingredients:	1 kg chicken 1 kg beef 1 kg bone 3 tablespoons soup spice 3 medium onions 2 leeks 300 g soup green 100 g kohlrabi 100g white cabbage 100g savoy 1 bunch of parsley 1 tablespoon peppercorns 5 cloves ½ teaspoon thyme 1 bay leaf ground pepper 30 g butter Salt

Preparation:

Wash the bones thoroughly and cook in four litres of water, on low heat for about 1 hr. Skim the foam when needed. As soon as the bones are cooked, drain the broth. Use this to cook the beef. Again, skim the foam when needed. As soon as the beef is finished, drain the broth again and use for the chicken. Add all the spices and the soup mix to it. Put the lid on the pot and cook until soft. The soup vegetables are chopped and sautéed in butter. Now add the meat to the soup. If you want, you could chop the meat before adding it to the soup. Otherwise, you could use it for another dish. This particular soup is a bit more elaborated and therefore perfectly suited for the final evening.