German cuisine · Soups & Stews

Wedding Soup

Golden clear beef broth with diced egg custard, tiny meat dumplings, baked peas and asparagus tips.

Ingredients · for 4 servings

• 1.5 l rich beef broth
• 300 g ground beef
• 1 egg
• 2 tbsp breadcrumbs
• 4 eggs
• 200 ml milk
• 300 g white asparagus
• 50 g baked peas (backerbsen)
• 1 bunch chives
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. For the egg custard, whisk 4 eggs with the milk, salt, pepper and nutmeg until smooth, pour into a buttered shallow dish and set, covered, in a water bath at 90°C (195°F) for about 25 min.
2. Knead the ground beef with 1 egg, the breadcrumbs, salt and pepper, then shape with damp hands into about 24 hazelnut-sized dumplings.
3. Peel the asparagus, cut off the woody ends and cut the stalks into 3 cm pieces, setting the tips aside separately.
4. Bring the beef broth to a boil, reduce the heat and let the dumplings poach very gently for 8–10 min until they float to the surface — do not let it boil hard or they will fall apart.
5. Add the asparagus pieces and simmer for 6 min, adding the tips only in the last 3 min so they stay crisp-tender.
6. Cut the cooled egg custard into 1 cm cubes, place in warmed bowls with the baked peas, pour the hot soup over and serve sprinkled with chive rings.