Green asparagus cream soup with dumplings and cress

Name: Green asparagus cream soup with dumplings and cress
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg green asparagus; 1 Onion; 3 (approx. 150 g) floury potatoes; 1 TABLESPOON Oil; 2 uncooked fine bratwursts; 1 TABLESPOON Vegetable broth (instant); 1 Egg; 3 TABLESPOONS ripened cream; 7-10 Tbsp salt, pepper, sugar; 1-2 TABLESPOONS Lemon juice; 1 Box of red shiso or garden cress

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg green asparagus
1 Onion
3 (approx. 150 g) floury potatoes
1 TABLESPOON Oil
2 uncooked fine bratwursts
1 TABLESPOON Vegetable broth (instant)
1 Egg
3 TABLESPOONS ripened cream
7-10 Tbsp salt, pepper, sugar
1-2 TABLESPOONS Lemon juice
1 Box of red shiso or garden cress

Directions

1
Wash the asparagus and cut off the woody ends. Cut the asparagus into coarse pieces, put the asparagus tips aside. Peel and finely chop the onion. Peel and wash the potatoes and cut them into large pieces.
2
Heat the oil in a large pot. Press in the sausage meat as dumplings and fry for 4-5 minutes all around. Take out. Sauté asparagus pieces, onion and potatoes in hot frying fat and add 1 l water.
3
Stir in stock and bring to the boil. Cover and cook for about 20 minutes.
4
In the meantime, boil the egg for about 10 minutes until hard. Then quench, peel and chop.
5
Add the sour cream to the soup, puree the soup finely. Cook the asparagus tips for about 4 minutes. Re-heat the dumplings in the soup. Season with salt, pepper, lemon juice and 1 pinch of sugar. Cut cress from the bed and arrange the soup with chopped egg and cress.