Strong goose broth

Ingredients

Directions

1. 1

   Remove the remaining meat from the goose bones and cut into pieces. Slowly bring the bones, bay leaves, cloves, juniper berries and salt to the boil in a saucepan covered with about 1 1/2 litres of cold water. Wash the soup greens, dice them coarsely and put them into the boiling water. Simmer at low temperature for about 1 hour. Peel, wash and slice the carrots. Clean and wash spring onion and cut into rings. Carefully drain stock through a sieve and season with salt and pepper.

2. 2

   Add vegetables to the stock and simmer for about 10 minutes. Prepare noodles in plenty of boiling salted water according to package instructions. Add meat to the stock and warm up the last 5 minutes. Pour vegetable stock into soup bowls. Arrange noodles as nests in them. Sprinkle with coarse pepper