Add the meat to the boiling soup and cook for 25-40 minutes, depending on the thickness and cooking preference.
In the meantime, clean, rinse and chop vegetables as desired. Add vegetables to meat 15 minutes before end of cooking time. Remove meat and vegetables from clear soup. Rest meat a little bit before cutting, turning it to the other side often. cook clear soup. Rinse and chop chervil and thicken broth with butter and chervil. Arrange the vegetables on a platter with the meat and pour the chervil stock over them.
Per person 463 calories = 1937 joules. 13
Our tip: Zucchini are tender in taste and therefore also well suited for children.