Remove peel from potatoes, carrots and celery and rinse. Clean and rinse the leek. Cut celery and leek into strips, potatoes and carrots into pieces. Cook potatoes in salted water for 3 minutes. Drain. Sauté prepared vegetables in fat. Douse with clear soup. Cover and cook for 3-5 minutes.
Season meat. Clean and rinse spring onions and cut into rings.
Bring clear soup to boil with pepper and spring onions. Poach meat in it for 5 min. Drain vegetables. Pour the whipped cream into the stock, thicken and season. Serve everything.
Tip from Armin Rossmeier (TV chef for Sat.1)
Poaching preserves vitamins: Pay attention to the heat.
Poaching means: Cooking food leisurely at a heat of 75-98 degrees. Important: The liquid, the roast broth, may not make thereby. The advantages of poaching: tender, delicate foods such as dumplings or possibly salmon do not fall apart. They retain their fine inherent taste. Above all, the vitamins are almost completely preserved.
The broth used for poaching is different. Eggs cook in vinegar water, dumplings in MIlch or salt water, fish and meat in water or clear soup with spices, herbs, wine or chopped vegetables.
Other : about half an hour
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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