Recipe: Strong chicken broth with nettle shoots

"Schöberl" are a popular soup garnish in Austrian cuisine. They come in many different varieties. The chefs of the Culianrium Alpentraum have come up with this healthy and delicious recipe. And this is how it goes:

Ingredients:

• 2 egg (separate egg white and yolk)
• 50 g sifted flour
• 1/2 small onion
• about 15 nettles (tips)
• Garlic to taste
• Spices: Salt, pepper, nutmeg

Preparation:

Beat the two egg whites until stiff. Then fold in 2 yolks, nettle and 50 g sifted flour. Finely chop 15 nettle tops, ½ small onion, possibly also some garlic. Sauté everything in butter. Season with salt, pepper and nutmeg and mix everything together to a mass. Meanwhile, preheat the oven to 180°C. Spread the mixture finger-thick on baking paper and bake in the oven at 180°C for about 15 minutes. After cooling, cut the Schöberl into diamond shapes.

A strong broth not only warms up, it also contains a long list of healthy ingredients. A great advantage: its preparation succeeds simply. Culinarium Alpentraum has used a whole chicken in this recipe and uses the chicken carcasses (the leftover skeleton) in the broth. Thus, by the way, the soup is rich in bone-strengthening collagen. Of course, if you want, you can use a classic soup chicken instead of the carcasses.

Ingredients:

• approx. 2l water
• Peppercorns
• Salt
• 2 juniper berries
• 2 bay leaves
• 1 pinch nutmeg
• greens (leek, celery, carrot, parsley, onion with peel)
• Chicken carcasses

Preparation:

Boil about 2 liters of water with salt, a peppercorn, 2 juniper berries, 2 bay leaves, a pinch of nutmeg and greens (leek, celery, carrots, parsley, onion with peel) together with the chicken carcasses. Then add boned and skinned top legs and wings and simmer for about 30 min. Remove the meat from the bones. Tip: The bones can be set aside for a sauce, for example.