Maultaschen in tomato soup with green asparagus

Ingredients for 2 servings:

• 4 Maultasche(s) from the refrigerated section or from the butcher
• Salt water or vegetable broth
• 8 stalk(s) asparagus, green
• 1 onion(s)
• salt and pepper
• Paprika powder
• 1 small can of tomatoes
• 1 garlic clove(s)
• 20 g butter
• ¼ liter meat broth
• 50 g bacon
• 2 tbsp flour
• salt and pepper
• Sugar
• 1 tbsp crème fraîche
• 1 m.-sized onion(s)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Maultaschen with a difference

For the tomato soup, drain the tomatoes and dice them. Melt the butter and heat the tomatoes briefly. Deglaze with the meat broth and tomato juice and simmer for about 10 minutes. Then puree or pass through a sieve. Dice an onion and the bacon. Fry the bacon and sauté the diced onion in it until light yellow. Shortly before the end of the cooking time, crush the garlic clove and add it. Dust with flour and sauté briefly. Add the tomato broth, stir, and bring to a boil. Simmer for about 5 minutes. Season the soup with salt, pepper, and sugar and finish with crème fraîche. Prepare the Maultaschen in salted water or vegetable broth according to the package instructions and let cool. Now dice the other onion and fry in the hot oil. Cut the Maultaschen into even cubes. Add the diced Maultaschen to the onions and sauté briefly. In the meantime, clean and chop the asparagus. Add the tomato soup to the Maultaschen when they’re lightly browned. Then add the asparagus and bring to a boil. Once cooked, simmer on low heat for about 10 minutes and season with spices. The recipe for the tomato soup comes from the database of user “Monika.” Thank you for sharing.