Spring Stew

For the spring stew, bring 1.5 liters of water to a boil, season with salt. Add the soup meat and cook for about 90 minutes.

Clean the celery and carrots. Dice the celery, slice the carrots and add to the meat in the soup 30 minutes before the end of the cooking time.

Remove the meat from the soup. Add the frozen peas to the soup and at the end add the peeled asparagus cut into pieces. If you like, add the asparagus broth as well. Cut the meat into bite-sized pieces. Add again to the soup, heat again. Season with salt and pepper.

Serve the spring stew sprinkled with chopped parsley.

Preparation Tip:

Spring stew can be supplemented or varied with any vegetables. Instead of soup meat can also be used chicken.

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