Asparagus wedding soup

Name: Asparagus wedding soup
Cook time: 3 h
Total time: 3 h
Yield: 7
Ingredients: 750 g lean boiling meat; 2 Onions; 1 collar Soup vegetables; 2 Tomatoes; 2 TEASPOONS salt + salt for seasoning and seasoning; 10-12 black peppercorns; 2 Eggs (size M); 50 g Whipped cream; 7-10 Tbsp grated nutmeg; 400 g Chicken filet; 1.25 kg white asparagus; 400 g Carrots; 150 g Sweet peas; 300 g fine uncooked veal sausage; 200 g frozen peas; 1 collar Parsley; 7-10 Tbsp black pepper; 7-10 Tbsp Grease

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 7

750 g lean boiling meat
2 Onions
1 collar Soup vegetables
2 Tomatoes
2 TEASPOONS salt + salt for seasoning and seasoning
10-12 black peppercorns
2 Eggs (size M)
50 g Whipped cream
7-10 Tbsp grated nutmeg
400 g Chicken filet
1.25 kg white asparagus
400 g Carrots
150 g Sweet peas
300 g fine uncooked veal sausage
200 g frozen peas
1 collar Parsley
7-10 Tbsp black pepper
7-10 Tbsp Grease

Directions

1
Wash the soup meat. Peel and quarter onions. Clean and wash the soup vegetables and cut into large pieces. Clean, wash and carve tomatoes crosswise. Put 2 1/4 liters of water, soup meat, onions, tomatoes, 2 teaspoons of salt, soup vegetables and peppercorns into a pot, bring to the boil and let it cook at medium heat with slightly opened pot lid for about 2 hours.
2
Meanwhile whisk eggs and cream. Season well with salt and nutmeg. Pour into a small greased, flat casserole dish and let it set in a hot water bath for about 25 minutes. Then cut into small lozenges.
3
Wash the chicken meat and pat dry. Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into pieces. Clean, wash and slice the carrots. Clean, wash and slice the mangetouts.
4
Add the chicken 30 minutes before the end of the cooking time. Pour stock into a sieve, collecting the liquid. Return broth to the pot, bring to the boil, add asparagus and cook over medium heat for 20-30 minutes.
5
In the meantime, dice the soup and chicken meat. 15 minutes before the end of the cooking time, press the sausage mixture as dumplings from the skin directly into the soup. 10 minutes before the end of the cooking time, add carrots, mangetout and peas.
6
Warm the egg and meat for the remaining 5 minutes in the soup. Season soup again with salt and pepper. In the meantime wash parsley, dab dry and chop finely. Serve the soup sprinkled with parsley.
7
Raisin rice tastes good with it.