hochzeitssuppe

Rebecca’s Hochzeitssuppe for Einfach Kochen combines its own beef broth and cubed beef with white asparagus, carrot slices, sausage balls and an egg custard. This presentation follows the written batch that makes twenty-four sausage balls for eight servings.

The supplied beef is rinsed in cold water, drained and patted dry with kitchen paper. Two onions are peeled and halved, then browned on their cut sides in a hot pan for five minutes. The soup vegetables are washed and drained; the carrot and celery are peeled and cubed, and the leek is halved lengthways, washed, cleaned and sliced. Beef, onion, vegetables, bay leaf, black peppercorns and salt go into a large pot with three litres of water. It is brought to the boil and simmers for about ninety minutes without a lid, with foam removed repeatedly using a slotted spoon.

Four whole eggs are whisked in a bowl. The milk boils separately and is stirred into the eggs, then salt and supplied freshly grated nutmeg season the mixture. The mixture fills a butter-greased, fifteen-by-twenty-centimetre ovenproof form. That form sits in a larger form holding boiling water and bakes for about fifty minutes at the source’s stated 140 degrees. The set custard cools completely and is cut into small cubes with a knife.

The white asparagus is washed, drained and peeled over the lower three quarters of each stem, leaving the tips. Its woody ends are cut away in this presentation. It cooks in boiling water with salt and a teaspoon of sugar for ten to fifteen minutes over reduced heat, then is lifted out, drained and cut into bite-sized pieces. The three separate carrots are washed, drained and sliced about half a centimetre thick. The raw bratwurst is pressed from its casings and shaped into twenty-four balls; the parsley leaves are plucked and finely chopped.

The beef is lifted out, cools slightly and is cubed. The same broth is strained through a fine sieve and collected. The carrot slices cook in it for five minutes, followed by the sausage balls for about ten minutes over medium heat. The same beef and cooked asparagus return and heat through, and salt and generic pepper adjust the seasoning. Egg-custard cubes go into deep plates and the hot finished soup is poured over them. Parsley may garnish the soup before serving.