Green asparagus cream soup with meatballs, chopped egg and cress

Name: Green asparagus cream soup with meatballs, chopped egg and cress
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Eggs (size M); 300 g green asparagus; 3 TABLESPOONS Olive oil; 1 Onion; 1 Garlic clove; 1 (approx. 150 g) floury potato; 700 ml Vegetable broth; 3 TABLESPOONS Whipped cream; 2 blanched bratwursts; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Sugar; 1 Bed of red daikon cress

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Eggs (size M)
300 g green asparagus
3 TABLESPOONS Olive oil
1 Onion
1 Garlic clove
1 (approx. 150 g) floury potato
700 ml Vegetable broth
3 TABLESPOONS Whipped cream
2 blanched bratwursts
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Sugar
1 Bed of red daikon cress

Directions

1
Boil eggs in boiling water for about 9 minutes. Wash the asparagus, cut off the woody ends. Cut asparagus into large pieces. Cut asparagus tips in half lengthwise. Heat 2 tbsp. oil and 2 tbsp. water in a pot.
2
Steam the asparagus tips covered for 4-5 minutes. Peel onion and garlic. Finely dice both. Peel, wash and cut the potatoes into large pieces. Take out asparagus tips and let them cool down.
3
Steam onion, garlic, asparagus pieces and potato in the pot for 3-4 minutes. Deglaze with broth and cream and cook covered for about 5-7 minutes. Take out eggs, quench, peel and chop. Heat 1 tablespoon of oil in a coated pan.
4
Press the sausage meat as small dumplings out of the skin and fry in hot oil all around for 4-5 minutes. Finely puree the soup, warm up the chopped egg and asparagus tips in it. Season to taste with salt, pepper, lemon juice and sugar.
5
Cut cress from the bed. Serve the soup with dumplings and sprinkle with cress.