Step-by-step preparation:

Base (Broth): Put the meat in a saucepan with water. Bring to a boil, be sure to remove the foam. Cook over low heat until the meat is completely tender. When the meat is ready, remove it, cool slightly and cut into small pieces.

Preparing the vegetable base: Finely chop the onion, carrot and parsley root. Heat a small portion of butter in a frying pan (approximately 20 g) and fry the vegetables until golden brown.

Creating a creamy texture: Transfer the fried vegetables to the broth and cook until completely tender (about 15–20 minutes). After that, remove the pan from the heat and puree the vegetables with the broth in a blender until smooth (or grind through a fine sieve). Put back on the heat and bring to a boil.

Pasta: Boil the pasta separately in salted water until al dente, rinse with hot water to prevent sticking.

Assembling the soup: Add the cooked pasta and chopped meat to the vegetable puree. Add salt and pepper to taste. Bring to a boil again.

Final dressing (Liezon): In a separate bowl, mash the remaining softened butter with the boiled egg yolks. Gradually pour in the cream, stirring thoroughly until smooth.

Finishing: Pour the resulting cream-yolk mixture into the soup, stirring constantly. Keep on very low heat for 2-3 minutes, but do not let it boil (so that the yolks and cream do not curdle). Turn off the heat and let it brew for 5-10 minutes.

To serve: Ladle the soup into bowls and sprinkle generously with grated cheese. The cheese will begin to melt in the heat of the soup, creating delicious, chewy threads.

Enjoy!