Asparagus soup with Thuringian bratwurst dumplings

Ingredients for 2 servings:

• 2 pieces of bratwurst, fine Thuringian or other
• 2 m.-sized onion(s)
• 150 g asparagus, green
• 150 g asparagus, white and possibly the peels
• 2 ½ tbsp clarified butter
• 2 ½ tbsp flour
• 125 ml sweet cream
• 2 egg yolks
• 1 tbsp chives
• 1 tbsp thyme, fresh or dried
• 250 ml milk
• 1 ½ liters of asparagus cooking water
• 1 pinch(s) of salt and pepper
• Vegetable broth, instant
• Sugar
• nutmeg

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the green and white asparagus and, if you have any, use the peels from yesterday, if you have them and want to. Bring 1.5 liters of water to a boil and cook the finely chopped and trimmed asparagus with salt, sugar, and milk until al dente. Remove and discard the peels, and remove the cooked pieces and set aside. Meanwhile, peel and dice the onions and lightly fry them in clarified butter, thicken with flour, and add a ladleful of the asparagus stock. Then add everything to the pot and season lightly with nutmeg. Squeeze the sausage meat out of the casing, put it in a bowl, and mix with the chives and thyme. This does not need any further seasoning, as it is already seasoned. Then scoop out dumplings with two teaspoons and add them to the soup. Let the dumplings simmer for about 4 minutes. Return the asparagus to the soup and bring everything to a boil briefly. Now mix the cream with the egg yolks and quickly fold into the soup. Remove the soup from the heat. Garnish with chives and/or thyme and serve.