Festive Church Day Soup

Place the beef, oxtail, chicken, Schöpsernes or lamb and ribs with leek, carrot, celery, parsley root, onion and garlic cloves in cold salted water, bring to the boil, skimming constantly. Add the saffron soaked in a little water for 20 minutes and the rest of the spices and cook everything on low heat for 2 to 3 hours. The chicken will need the least cooking time, and the oxtail the longest. Remove the meat and set aside. Strain the soup through a cloth or hair strainer. Whisk the cream and whipping cream with flour and yolks and pour through a pointed sieve into the strained soup. Add the wine, heat everything slightly, season again with salt and serve with baked peas or toasted white bread cubes. The remaining pieces of meat are usually not served in the Carinthian Kirchtag soup, but form the basis for a hearty dinner, for which the meat is first freed from bones and tendons, cut into bite-sized pieces and, briefly warmed in water or beef broth, served with warm bread crumbs.

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