Meatball and Dumpling Soup

Peel the carrots and onions. Cut carrots, onions, and celery into rough pieces. Pour water into a pan and add the vegetables, chicken, bay leaves and peppercorns. Set the temperature to 99 °C. Let all the ingredients simmer for at least 1.5 hours, but preferably 3 hours. Drain the stock. You can save the chicken and use it for another meal but discard the vegetables.

Peel the celeriac and carrots and cut into 1 cm cubes. Rinse them. Cut the leek lengthwise and cut it into half rings. There may be some soil inside the leeks, so rinse them thoroughly.

Add the soup base to a pot and set the heat to 103 ºC. Add the leeks and celeriac and cook them for 5 minutes to take remove any raw or bitter flavour.

The texture of the meatballs and dumplings will be poor if they are brought to a boil. And the carrot will become too soft. Therefor reduce the temperature to 90°C. Add the carrots, meatballs and dumplings and cook for 5-10 minutes.