Wedding Soup

Name: Wedding Soup
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: -1
Ingredients: 1 kg Beef for cooking; 2 Federation Soup Greens; 2 Onions; 1 TABLESPOON Peppercorns; 3 Bay leaves; 7-10 Tbsp salt, nutmeg, white pepper; 4 Eggs (Gr. M); 1/4 l Milk; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil; 400 g Rice; 100 g Raisins; 1 kg Asparagus; 750 g Carrots; 400 g uncooked sausage; 300 g frozen peas, chervil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: -1

1 kg Beef for cooking
2 Federation Soup Greens
2 Onions
1 TABLESPOON Peppercorns
3 Bay leaves
7-10 Tbsp salt, nutmeg, white pepper
4 Eggs (Gr. M)
1/4 l Milk
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil
400 g Rice
100 g Raisins
1 kg Asparagus
750 g Carrots
400 g uncooked sausage
300 g frozen peas, chervil

Directions

1
Wash the meat. Clean, wash and chop the greens. Peel and halve onions, roast without fat for about 5 minutes. Bring to the boil with a good 4 l water, meat, soup greens, peppercorns, bay leaf and 1 tbsp salt. Simmer for about 2 hours. Skim off
2
Whisk eggs and milk, season with salt and nutmeg. Divide into 4 greased cups, cover with foil. Leave to stand in a hot water bath for about 20 minutes. Turn over, cut into slices, cut out or dice hearts
3
Cook the rice in plenty of salt water for about 20 minutes. Rinse raisins and fold in. Drain and steam rice
4
Wash, peel and chop the asparagus and carrots. Sieve broth, bring to the boil and season to taste. Cook the vegetables for about 10 minutes. Press the sausage mixture as small dumplings directly into the soup. Cook with the peas for about 5 minutes. Warm up the eggs in the soup. Sprinkle with chervil