Beef broth with egg and root stars

Bring 1 liter of water with the meat to the boil. Scoop the foam in between. Cut half the leek into pieces and the other half into small rings. Keep the leeks separate and add the pieces to the meat. Cut half of the carrot into pieces and the rest into slices of 1 cm thick. Stir the pieces of carrot through the soup and keep the slices separate. Add the onion, half of the parsley and celery, the thyme, mace and peppercorns. Pull in a broth covered in 2.5-3 hours.

In the meantime, put stars out of the carrot slices.

Beat the eggs with the cream, salt and pepper, but not frothy. Pour the egg into the cup and cover with foil. Put the cup to half in a pan with water.

Bring the water to the boil and allow the egg to solidify in about 20 minutes. Put the egg on a plate and let it cool. Then cut into slices and cut out stars.

Sift the stock through a wet towel or linen cloth. Remove the vegetables and herbs and cut the meat slightly smaller. Season the stock with a little lemon juice.

Add the meat, the root stars and leeks to the soup and cook for 2 minutes.

Serve the beef broth and spread the eisterren over it. Garnish with leaves of parsley and celery.