Fine wedding soup

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
3 2
COOK TIME
195 mins
TOTAL TIME
195 mins

Ingredients

Servings: 8
  • 1 kg Beef for cooking (e.g. leg slice or prime rib)
  • 2 Onions
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Nutmeg
  • 1 TEASPOON Peppercorns
  • 2 Bay leaves
  • 1 collar Soup Greens
  • 2 Chicken breasts on the bone (à approx. 350 g)
  • 2 Eggs (Gr. M)
  • 1/8 l Milk
  • 7-10 Tbsp Grease
  • 4 Carrots
  • 500 g white asparagus
  • 2 (approx. 250 g) fine uncooked bratwursts
  • 250 g frozen peas
  • 1 collar Parsley
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Wash the beef. Peel onions. Boil both in a large pot with 3-4 l water, 1 tablespoon salt, peppercorns and bay leaf. Simmer at low to medium heat for about 2 1/2 hours. Skim the foam more often with a skimmer.

  2. 2

    Soup greens clean or peel, wash and roughly chop. Wash the chicken and add to the beef stock with the soup vegetables. Cook for at least 1 1/2 hours.

  3. 3

    For the egg whisk, mix eggs, milk, salt and nutmeg. Pour up to 2/3 high into a small greased mould or cups. Seal with aluminium foil. Place in a pot and pour on enough hot water so that about 2/3 of the mould is in the water.

  4. 4

    Bring to the boil once, then cover and allow to set on low heat for 20-30 minutes. Then turn over the egg and cut into cubes.

  5. 5

    In the meantime peel, wash and slice the carrots. Peel the asparagus, cut off the woody ends generously. Wash the asparagus and cut into pieces.

  6. 6

    Remove all the meat from the stock and allow to cool slightly. Pour the stock through a sieve into another large pot and bring to the boil again. Season to taste with salt and pepper. Cook the asparagus and carrots for 8-10 minutes.

  7. 7

    Loosen flesh from skin, fat and bones and cut into small pieces. Press the bratwurst mixture as dumplings directly into the stock. Add the frozen peas and continue cooking for about 5 minutes. Heat up egg and meat with.

  8. 8

    Wash parsley, shake dry and chop. Arrange the soup and sprinkle with parsley.

Nutrition Facts

KCAL
270 kcal
CARBS
8 g
FATS
14 g
PROTEINS
27 g