|0,5 l||Beef Meat Broth|
|100 g||Beef boiled fillet of beef|
|2 tbsp||Smooth parsley|
Asparagus soup with boiled beef is the fastest to prepare with leftovers, if you cooked beef boiled beef the day before. Peel the asparagus. Cut into pieces. Cook in beef broth for 10 minutes. Season with salt. Cut the boiled beef into strips. Heat in the asparagus soup. For egg sting, whisk an egg with milk. Season with salt and nutmeg. Grease a small bowl with butter. Pour in the egg. Place in a saucepan. Add enough water so that the bowl is halfway in the water. Put lid on. Heat water, but do not let it boil. Allow eggs to set for 15 minutes. Lift bowl out of water with a slotted spoon. Cut eggs into cubes. Pour asparagus soup with boiled beef into soup cups. Add eggs. Pluck parsley finely. Sprinkle on top.