Clear asparagus soup
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 1 kg white asparagus
- 7-10 Tbsp or broken asparagus
- 2 Kohlrabi
- 1 l Vegetable broth (instant)
- 4 (à 75 g) blanched veal sausages
- 2 TABLESPOONS Oil
- 1 can(s) (425 ml) peeled
- 7-10 Tbsp Tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp several drops
- 7-10 Tbsp Worcester sauce
- 1/2 Baguette
- 1 sachet (62.5 g) Herb Butter
- 1 collar Chives
Directions
- 1
Peel the asparagus, cut the ends off thinly and cut the asparagus into pieces. Clean the kohlrabi and cut into sticks. Cook the asparagus and kohlrabi in the broth for about 15 minutes. Press the meat out of the skin, heat the oil in a pan and fry the meatballs in it until golden brown. Drain the tomatoes and cut into pieces.
- 2
Add the dumplings and diced tomatoes to the soup and season to taste with salt, pepper and Worcester sauce. Cut the baguette into slices and spread with the herb butter. Bake briefly under the hot grill of the oven. Wash the chives, cut into fine rolls and sprinkle over the soup
- 3
Plate: Eschenbach
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