Clear asparagus soup

with bratwurst

For 4 servings

1 kg of white asparagus

2 kohlrabi

1 l vegetable stock

4 uncooked sausages

2 tbsp rapeseed oil

1 can of unpeeled tomatoes (425 ml)

salt

pepper

1 dash of Worcester sauce

½ baguette

50 g herb butter

1 mozzarella ball

1 bunch of chives

Preparation time: approx. 45 minutes
plus cooking time: approx. 18 minutes

Per serving approx. 502 kcal / 2102 kJ 20 g E, 31 g F, 28 g KH

1  Wash and peel the asparagus, cut off the woody ends and cut into pieces approx. 3 cm in size. Clean, peel and cut the kohlrabi into sticks. Put both in a saucepan and pour in the vegetable stock. Bring the whole thing to the boil and simmer the asparagus and kohlrabi for about 15 minutes.

2  Put the sausage meat from the skin into a bowl and form small dumplings out of it with moistened hands. Heat the oil in a pan over medium heat and fry the dumplings for 5–8 minutes on all sides until golden brown. Pour tomatoes into a colander and cut into pieces. Add the dumplings and tomatoes to the soup and season with salt, pepper and Worcestershire sauce.

3  Cut the baguette into slices, brush with herb butter and top each with a thin slice of mozzarella. Place the baguette slices on a baking sheet and bake for 3 minutes under the hot oven grill.

4  Wash the chives, shake dry and cut into rolls. Arrange the soup in plates and sprinkle with chives. Serve with the baguettes.