Fennel Bean Carrot Stew

A bean recipe for every taste:

Soak beans the day before, covered with water.

Rinse leg slice in cool water. Boil with 2 l water over medium heat. Skim off the foam.

Clean and rinse greens. Peel and dice carrot, celery and provided parsley root. Cut leek into rings, repeatedly rinse thoroughly. Remove the skin from the onion and cut into quarters.

Add bay spice, soup vegetables, onion, juniper berries, peppercorns and about 1 tsp. salt to the leg slice form. Bring to a boil and simmer for 1.5 hours. Pour the clear soup through a sieve into a large saucepan.

Drain the beans, make in the clear soup 60 min. Peel the carrots and cut into narrow slices. Clean and rinse the fennel, cut into wedges. Add both to the clear soup, cook for another 15 min. After 10 minutes, add the peas.

Mix the juice of one lemon and egg yolk. Remove the saucepan from the stove and stir the egg yolks into the soup, which is no longer boiling. Season with salt and pepper.

Rinse the lemon balm, pluck the leaves and cut into strips. Sprinkle over soup before serving.

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