Extra stuffed vegetable soup

Name: extra stuffed vegetable soup
Cook time: 30 min
Total time: 75 min
Yield: 4
Cuisine: Dutch
Ingredients: 300 g winter carrot; 4 stem celery; 1 leeks; 40 g fresh celery; 1 onion; 1,5 liter tap water; 3 dried laurel leaves; celeriac; 3 beef broth tablet; 200 g half to half chopped; 50 g vermicelli

Extra stuffed vegetable soup.

Ingredients

Directions

Cut the ends of the winter carrot well and put in a colander.
Add the celery ends and the green end of the leeks. Remove the leaves from the celery and add the stalks.
Wash carefully. Cut into pieces. Halve the onion. Bring to the boil in a large pan with the water with the onion and bay leaf.
Leave on a low heat for 45 minutes.
Peel the celeriac and cut the carrot and celeriac into cubes of ½ x ½ cm (brunoise).
Cut the celery into bows and the leek into rings.
Wet a dishcloth, wring out and place in a colander. Place this on a large pan to collect the stock.
Pour the stock with the vegetables through the colander, the vegetables are not used.
Season with the bouillon tablets, pepper and salt.
Season the minced meat with salt and pepper and turn balls with wet hands. Put with the soup.
Add the chopped vegetables and vermicelli and bring to the boil.
Let the soup boil for 5 minutes or until the vegetables are al dente and the balls are tender. Cut the celery leaves and add.