Wedding soup with asparagus
easy
150 mins
150 mins
Ingredients
- 750 g Lean beef soup meat
- 2 Onions, 2 tomatoes
- 1 collar Soup Greens
- 1 TEASPOON Peppercorns
- 3 eggs, 100 ml milk
- 7-10 Tbsp salt, nutmeg, white pepper
- 7-10 Tbsp Grease
- 1.25 kg white asparagus
- 400 g Carrots
- 150 g Sweet peas
- 400 g Chicken filet
- 2-3 fine unboiled veal sausages (à approx. 100 g)
- 200 g frozen peas
- 1 collar parsley, aluminium foil
Directions
- 1
Wash the beef. Peel the onions, wash the tomatoes, quarter them both. Soup greens clean or peel, wash, chop. Boil everything up with 2 1/4 l water and peppercorns, simmer for about 2 hours. Skim more often
- 2
Whisk eggs and milk. Season with salt and nutmeg. Pour into a greased flat form. Cover with foil and let it stand in a hot water bath for about 25 minutes
- 3
Wash and peel the asparagus and cut off the woody ends. Peel or clean and wash carrots and mangetouts. Cut everything into small pieces
- 4
Wash the chicken filet. Add to the broth about 30 minutes before the end of the cooking time and cook along. Lift all the meat out of the stock. Sieve broth and bring to the boil again. Cover the asparagus pieces and cook for 15-20 minutes.
- 5
Dice beef and chicken. Turn over the egg and also dice
- 6
Approx. 12 minutes before the end of the cooking time, press the sausage mixture from the skin as a dumpling directly into the soup and cook it. Cook carrots for about 10 minutes, peas and sugar snap peas for 3-5 minutes. Add egg and meat, heat up. Season to taste with salt and pepper. Wash and chop the parsley and sprinkle over it. Served with: rice, possibly with raisins
Nutrition Facts
360 kcal
8 g
17 g
41 g
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