Tschebulls Villacher Kirchtagssupp’n

In a large pot, place meat and bones in about 4 liters of cold water. Salt and bring to a slow simmer. Skim off the foam repeatedly. Add roots, garlic, and half of the cinnamon, cloves, new spice, peppercorns, mace, and bay leaves and continue to cook over low heat until meat is gradually tender. Lift out the meat cooked until tender each time and let cool. (Meat is tenderized in the following order: chicken, lamb, knuckle of pork, rib of pork, shoepsernes). Remove fat and tendons from meat, cool well, then cut into small cubes. Strain soup through a very fine sieve (preferably through a linen cloth), leaving the sediment (meat protein). Bring the remaining half of the spices to a gentle simmer in about 500 ml of soup, cover and let steep for 30 minutes. Briefly boil saffron, basil, lemon balm, ground ivy and luscious fox in 250 ml of soup and let steep for 20 minutes. Whisk the kirchtag cream (or sour or sweet cream) well with a tablespoon of flour. Add remaining flour to melted clarified butter over low heat and stir until a creamy mixture forms. However, the flour must not be allowed to color in any way. Pour in strained basic soup and stir very well with a whisk. Strain the spice and herb stock, add the cream and wine and bring to the boil, stirring constantly. Season again with salt if necessary. Egg yolks

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