Alloyed Asparagus Soup with Thuringian Bratwurst Dumplings
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 piece (s) bratwurst, fine Thuringian or other
- 2 medium onion (s)
- 150 g asparaus, reens
- 150 g asparaus, white and possibly the peel
- 2 ½ tablespoon clarified butter
- 2 ½ tablespoon flour
- 125 ml sweet cream
- 2 egg yolks
- 1 tablespoon chives
- 1 tablespoon thyme, fresh or dried
- 250 ml milk
- 1 ½ liter asparagus cooking water
- 1 pinch (s) salt and pepper
- Vegetable broth, instant
- sugar
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel the green and white asparagus and, if available, use the peel from the day before, if you have and likes it.
- Bring 1.5 liters of water to the boil and cook the finely chopped and cleaned asparagus with salt, sugar and milk until firm to the bite. Take out the bowls and throw them away and take out the cooked pieces and put them aside for now.
- Peel and dice the onions at the same time and lightly toast them in the clarified butter, thicken with flour and add a ladle of the asparagus stock. Then put everything in the pot and season slightly with nutmeg.
- Squeeze the sausage meat out of the intestine, pour it into a shot and mix with the chives and thyme. This does not need to be further seasoned as it is already seasoned.
- Then cut off dumplings with two teaspoons and add to the soup. Let the dumplings steep for about 4 minutes.
- Put the asparagus back in the soup and bring it to the boil briefly. Now mix the cream with the egg yolks and quickly fold into the soup. This should be taken from the fire.
- Decorate with chives and / or thyme and serve.
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