Grafschafter Wedding Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 0.5 ½ soup chicken
- 500 g soup meat
- 1 teaspoon salt
- 1 tablespoon vegetable stock
- 1 small cauliflower
- 1 leek
- 5 egg (s)
- 1 cup milk
- salt
- nutmeg
- 150 g pasta (strin)
- Maggi
- Parsley, chopped
Print Recipe
Pin Recipe Instructions
- Bring the chicken and soup meat to the boil in 2 liters of cold salted water and simmer gently for 90 minutes.
- Cook small florets of cauliflower and the finely chopped leek and vegetable stock for 20 minutes.
- Remove the chicken and soup meat from the broth and allow to cool. Remove from the bone and cut into small cubes.
- For the egg prick, whisk 5 eggs with the milk, add a little salt and a little nutmeg, put in a tightly tied plastic bag in boiling water and let it set for about 20 minutes. Then dice.
- Let the vermicelli boil in 1 liter of salted water for about 2 minutes and rinse in a sieve.
- Add the meat, pasta and diced egg custard to the broth and heat the soup to boiling point. Possibly add water, as a lot has evaporated during cooking. Don`t let it boil anymore. Season to taste with salt and Maggi.
- Sprinkle the chopped parsley on the soup before serving.
- Tip:
- If you want to warm up the soup, it is better to only serve the parsley with it, as the rest of the parsley to be heated up quickly turns sour.
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