Wedding Soup

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   For the egg whisk eggs and milk well, season with salt and nutmeg. Pour into a greased casserole dish (approx. 600 ml content). Cover the baking dish with foil, place it in the fat pan of the oven, pour on plenty of hot water and let it stand in the preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) for approx. 45 minutes. Carefully lift out of the water, remove foil. Allow the eggs to cool down well

2. 2

   Wash meat for the broth. Cut onions crosswise in half and fry them in a pan without fat. Peel or clean the soup greens, wash and roughly dice them. Put meat, onions and soup vegetables in a pot, add 3-4 litres of salted water to cover the meat. Add laurel, juniper berries, peppercorns and cloves. Bring to the boil and simmer for about 2 hours. Skim off any foam that develops in between

3. 3

   Wash the chicken breast and add to the broth about 45 minutes before the end of the cooking time. Peel, wash and thinly slice the carrots. Peel asparagus, cut off woody ends. Cut asparagus into pieces

4. 4

   Remove meat from the broth, remove from the bone, remove skin and cut meat into cubes. Pour stock through a fine sieve. Measure out approx. 2.5 litres (fill up with water if necessary), pour into a pot and bring to the boil

5. 5

   Press the sausage meat from the skin into small dumplings directly into the hot broth. Add asparagus and carrots and cook for about 5 minutes. Dice the eggs. Add peas, egg stab and meat to the soup and heat up briefly, season with salt and pepper. Wash parsley, shake dry, pluck leaves from the stems and chop finely. Arrange the soup, sprinkle with parsley

Nutrition Facts

KCAL
400 kcal

CARBS
6 g

FATS
24 g

PROTEINS
38 g