Wedding Soup

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the meat. Clean, wash and cut soup vegetables into pieces. Onions wash and halve. Put onions in a large pot with the cut side down. Roast for about 5 minutes. Fill up with 4 litres of water. Add meat and soup vegetables. Season with salt, peppercorns and laurel. Bring to the boil and simmer at medium heat for about 1 hour.

2. 2

   In the meantime whisk eggs and milk. Season with salt and nutmeg. Keep egg shells. Add the broth 5 minutes before the end of the cooking time for clarification. Whisked eggs into 4 greased cups. Leave to stand in a hot water bath for about 20 minutes. Then turn over and cut into slices. Cut out small hearts. Cook the rice in plenty of boiling salted water for about 20 minutes. Rinse raisins and fold in. Drain rice and steam. Peel carrots and cook in boiling salted water for about 15 minutes. Then cut into slices with a colored knife. Defrost the peas. Peel asparagus, cut off woody ends. Cut asparagus into small pieces. Pour stock through a sieve lined with a cloth.

3. 3

   Cook the rice in plenty of boiling salted water for about 20 minutes. Rinse raisins and fold in. Drain rice and steam. Peel carrots and cook in boiling salted water for about 15 minutes. Then cut into slices with a colored knife. Defrost the peas. Peel asparagus, cut off woody ends. Cut asparagus into small pieces. Pour stock through a sieve lined with a cloth. Bring the broth to the boil briefly. Cook the asparagus for about 10 minutes. Press the sausage mixture as small dumplings directly into the soup. Add the peas and cook for 5 minutes in the stock. Warm up the carrots and the eggs in the soup. Season soup with salt and pepper. Serve sprinkled with chervil leaves. Serve with rice

4. 4

   Bring the broth to the boil briefly. Cook the asparagus for about 10 minutes. Press the sausage mixture as small dumplings directly into the soup. Add the peas and cook for 5 minutes in the stock. Warm up the carrots and the eggs in the soup. Season soup with salt and pepper. Serve sprinkled with chervil leaves. Serve with rice

5. 5

   Per portion (for 16 people) approx. 1470 kJ/ 350 kcal. E 17 g/ F 15 g/ KH 34 g. Per portion (with 20 persons) approx. 1170 kJ/ 280 kcal. E 14 g/ F 12 g/ KH 27 g