Clear asparagus soup

1.

Peel the asparagus, thinly cut the ends and cut the asparagus into pieces. Clean the kohlrabi and cut into sticks. Cook the asparagus and kohlrabi in the broth for about 15 minutes. Press the roast out of the skin, heat the oil in a pan and fry the dumplings in it until golden brown. Drain the tomatoes and cut into pieces. Add the dumplings and diced tomatoes to the soup and season to taste with salt, pepper and Worcester sauce. Cut the baguette into slices and brush with the herb butter. Baked briefly under the hot grill of the oven. Wash the chives, cut into fine rolls and sprinkle over the soup

2nd

Plate: Eschenbach

3rd

Spoon: IDC