Fine wedding soup

Ingredients

Directions

1. 1

   For the egg whisk eggs and milk well and season with salt. Put them into a greased casserole dish. Cover the baking dish with aluminium foil, place it in the fat pan of the oven, pour on plenty of hot water and let it simmer in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for about 45 minutes. Chill the eggs overnight. Wash the meat for the broth. Halve the onion crosswise and fry the slices in a pan without fat.

2. 2

   Peel or clean the soup greens, wash and roughly dice them. Put meat, onion and soup green cubes in a pot, cover with 3-4 litres of salted water. Add laurel, juniper and cloves. Bring to the boil and simmer for about 2 hours. In the meantime, skim off boiling egg white foam with a skimmer. Wash chicken legs and cook for the last hour. Peel, wash and slice the carrots. Peel asparagus, cut off woody ends. Cut asparagus into slices. Remove all meat from the stock, remove from bone or skin and cut into cubes. Pour stock through a fine sieve. Measure 2500 ml (fill up with water if necessary), pour into a pot and bring to the boil.

3. 3

   Peel, wash and slice the carrots. Peel asparagus, cut off woody ends. Cut asparagus into slices. Remove all meat from the stock, remove from bone or skin and cut into cubes. Pour stock through a fine sieve. Measure 2500 ml (fill up with water if necessary), pour into a pot and bring to the boil. Press the sausage meat from the skin into small dumplings directly into the hot stock. Add asparagus and carrot slices and cook for about 5 minutes. Dice the eggs. Add peas, egg stab and meat to the soup and warm up briefly. Wash parsley, shake dry, pluck leaves from stems and chop. Arrange the soup and sprinkle with parsley

4. 4

   Press the sausage meat from the skin into small dumplings directly into the hot stock. Add asparagus and carrot slices and cook for about 5 minutes. Dice the eggs. Add peas, egg stab and meat to the soup and warm up briefly. Wash parsley, shake dry, pluck leaves from stems and chop. Arrange the soup and sprinkle with parsley

5. 5

   Waiting time approx. 12 hours