Grafschafter wedding soup

Ingredients for 8 servings:

• ½ soup chicken
• 500 g soup meat
• 1 tsp salt
• 1 tbsp vegetable broth
• 1 small cauliflower
• 1 stalk(s) leek
• 5 eggs
• 1 cup milk
• Salt
• nutmeg
• 150 g noodles (vermicelli)
• Maggi
• Parsley, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring the chicken and broth to a boil in 2 liters of cold, salted water and simmer gently for 90 minutes. Add the small florets of cauliflower, the finely chopped leek, and the vegetable broth and cook for 20 minutes. Remove the chicken and broth from the broth and let cool. Remove from the bone and cut into small cubes. For the egg custard, whisk 5 eggs with the milk, add a little salt and a pinch of nutmeg, and let set in a tightly tied plastic bag in boiling water for about 20 minutes. Then dice. Cook the vermicelli in 1 liter of salted water for about 2 minutes, then rinse in a sieve. Add the meat, noodles, and diced egg custard to the broth and heat the soup to boiling point. Add more water if necessary, as much of it evaporates during cooking. Do not boil any further. Season to taste with salt and Maggi. Sprinkle the chopped parsley over the soup before serving. Tip: If you want to reheat the soup, it is better to only add the parsley, as the leftovers that are reheated with parsley quickly become sour.