Hochzeitssuppe

The story

Hochzeitssuppe, German wedding soup, is a clear broth filled with small things: tiny meatballs, cubes of Eierstich (a savory egg custard poached until set), fine noodles, asparagus and often peas and carrots. The bride, the groom and their guests traditionally eat it after the ceremony, and it usually opens the wedding meal. The Brautsuppe, or bride's soup, served to all the guests, was once part of every wedding. In Westphalia the broth is made from beef, and the boiled meat follows as a second course with remoulade, silverskin onions and pickled gherkins. In Franconia a common belief holds that the soup needs seven kinds of ingredients to bring the couple luck. The soup was also a show of means: meat and butter were expensive, and the broth, dumplings and custard took hours of work, so serving it told guests how prosperous and generous the hosts were. It was carried to the table in a tureen at the start of the meal, and it still appears at family celebrations. Make the broth a day ahead and lift off the fat once it has chilled; on the evening itself you only warm the garnishes in it, and a small bowl leaves room for the main course.