Beef Soup with Asparagus | Beef and Pork | DW | 08.06.2004
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Beef and Pork

Beef Soup with Asparagus

As the asparagus season kicks off, the Schröder family shows us how these delicate white stalks can make a fine and tasty soup.


The beef stock should not be too strong, otherwise it will overwhelm the delicate taste of the asparagus.

(for 6 - 8):
2 litres of light beef stock
1 medium onion
3 sprigs of lovage
500g rib of beef
500g beef brisket
1 kilo white asparagus
250g soup noodles
salt, pepper
a bunch of chives
2 eggs

Bring the stock to the boil. At the same time, chop the onion and the lovage finely. Place the rib and brisket of beef in the stock, then add the onion and the chopped herbs. Simmer over a gentle heat for about 90 minutes.

Wash and peel the asparagus, cutting off the 'wooden' ends, and slice into pieces about 3 centimetres long. Rinse well once more to remove any surplus asparagus juice. Lift the meat from the pot, add the asparagus pieces and cook for between 7 to 10 minutes, according to thickness, until they have 'bite'.

Add the soup noodles and cook according to instructions. Try to time the cooking of the pasta and asparagus pieces and tips so that they are all ready together. Slice the ribs and the brisket thinly and put into a dish, ladling the soup over and seasoning with salt and pepper to taste.

Put some hot soup into a small bowl, add two eggs and beat until it thickens, then add to the soup. Snip chives over the dish then spoon into soup bowls and grate nutmeg over, according to taste.

Good cuts of meat that are to be boiled should be put into lightly salted boiling water or stock. This will seal the surface and ensure that the meat remains juicy inside. Then simmer gently. However, 'boiling' meat that is sold to make stock should be placed in cold water before being brought to the boil.