Fine wedding soup

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Directions

1. 1

   For the broth, wash the leg slice. Peel or clean the onions and soup greens, wash and chop coarsely. Put leg slice, onions and soup vegetables in a large pot. Pour 3-4 l of water on it, so that the meat is well covered with water.

2. 2

   Add 2 tsp. salt, bay leaf, juniper, peppercorns and cloves. Bring to the boil and simmer covered for about 2 hours. In the meantime, skim off the protein foam with a slotted spoon from time to time.

3. 3

   For the egg whisk eggs and milk and season with 1 pinch of salt and some nutmeg. Pour into a small greased casserole dish (approx. 20 x 20 cm). Close the baking dish with aluminium foil and place it in the fat pan of the oven.

4. 4

   Pour on hot water so that the mould for 2⁄3 is in water. Allow to set in the preheated oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer) for approx. 45 minutes. Lift out of the water and remove the aluminium foil.

5. 5

   Let the egg whites cool down.

6. 6

   Wash chicken breasts. After about 1 1⁄4 hours add to the broth and cook everything to the end. Peel, wash and slice the carrots. Wash and peel the asparagus and cut off the woody ends generously.

7. 7

   Then cut the asparagus spears into slices.

8. 8

   Lift all the meat out of the stock and let it cool down a little. Remove any tendons and connective tissue from the leg disc. Remove meat from skin and bone and cut into cubes. Pour stock through a fine sieve.

9. 9

   For the soup, measure out approx. 2 1⁄2 l broth, pour into a pot and bring to the boil.

10. 10

    Press the sausage meat directly from the skin as dumplings into the hot broth. Add asparagus and carrot slices and cook covered for about 5 minutes. Dice the eggs. Heat the frozen peas, egg stab and meat in the soup.

11. 11

    Season the soup with salt and pepper. Wash and chop the parsley. Serve the soup and sprinkle with parsley.

Nutrition Facts

KCAL
390 kcal

CARBS
6 g

FATS
23 g

PROTEINS
38 g