Schwarz Alm-style beer soup with baked veal head
Ingredients
Beer soup
- 0.2 litre Kuenringer Festbock
- 0.2 litre Zwettler “Dunkles”
- 0.1 litre of port wine
- 30 g brown sugar
- 0.5 litre chicken stock
- 0.25 litres of whipping cream
- 50 g butter, cold
- 1 pc. onion
- 1 pinch each of cardamom and cinnamon
- 1 slice of ginger root
- 1 pc. bay leaf
- lemon peel
- salt
Veal head
- 200 g veal head, pressed
- flour
- crumbs
- egg
- fat for frying
Preparation
Veal head
Cut the veal head into cubes or slices, coat in flour, egg and breadcrumbs and fry in fat.
Soup
Dice the onion, sauté in a little oil and deglaze with beer. Add the bay leaf and allow to simmer. Then add the soup and whipped cream and season to taste with the spices. Now remove the bay leaf and blend the soup with a hand blender. Pour the soup into a plate and either add the veal head to the soup or serve separately.
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