Hello Steemers...!!

this of authentic German recipes.

Homemade Asparagus Soup

Ingredients:
1 lbs. white asparagus
3 cups of salted water
1 teaspoon of sugar
4 1/2 oz. Butter
1 1/2 oz. flour
1 tablespoon of chicken stock (powder)
1 egg yolk
1/2 cup of cream
1/2 teaspoon of lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
parsley (chopped)
Peel the asparagus and cut into junks, appr. 1 - 1.5 inches long. Bring salted
water to a boil and add the sugar. Now add the asparagus junks.
Boil for appr. 15 minutes.
Strain the water from the asparagus but don't wastethe water. Catch it in a
separate saucepan or something similar.
Heat 1.5 oz of the butter, add the flour when the butter has melted, while
stirring continuously.
Now slowly add the asparagus water that you caught in a separate saucepan.
Then add the chicken stock and let simmer for 15 minutes.
Add the cooked asparagus junks.
Whisk the cream and egg yolk and lemon juice together and pour it in, a little
at a time. Make sure you stir thoroughly while doing so and very important,
DON'T LET IT BOIL!
Melt the rest of the butter in the soup and season to taste with salt and pepper.
Sprinkle with chopped parsley when serving .

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Semolina Dumpling Soup

Ingredients:
1 1/2 oz. butter
1 large egg
1/2 gal. water
1/2 teaspoon nutmeg
3 oz. semolina
1 cup meat broth
1/2 bunch parsley (chopped)
salt
pepper
Stir the butter until foamy.
Add the egg, a pinch of salt, some pepper and the nutmeg.
Gradually add the Semolina while stirring until youhave a workable dough.
Let the dough rest for 1 hour (preferably in the fridge) and in the meantime
bring 1/2 gal. of water to the boil.
Take a teaspoon or rather small tablespoon and cut small dumplings out of the
dough.
Carefully place them into the simmering water. Let simmer for about 20 - 25
minutes.
Don't place to many of the dumplings into the water, as they will double their
size.
Let them drain and place them into the hot meat broth. Serve sprinkled with
chopped parsley .

(Good appetite)