This creamy stew is great for breakfast. If you serve this with bread, you don't need other side dishes! This is a hearty cream soup well-flavored with the delicious taste of wiener sausages and cheese.
Thinly julienne the carrot and potato, slice the onion, slice the wieners into round, and combine everything into a pot.
Slice the asparagus diagonally into 1 cm pieces.
Add water, milk, salt, pepper, and consommé in the pot from Step 1 and turn on the heat. After it begins to boil, it could boil over very quickly, so right before it comes to a full boil, lower the heat to medium-low.
Once the vegetables have cooked through (about 3-4 minutes), add the asparagus, roux, and grated cheese. Mix together and let it simmer for about 4-5 minutes, stirring occasionally.
When it thickens, check if the asparagus has cooked through. If the taste seems a little thin, add more consommé, and then it's done. Serve in a bowl and sprinkle ground pepper if you like.
It's also delicious with spinach or green peas instead of asparagus.
I used the granule type of roux this time since it's easier to dissolve, but if you don't have any, you can make it with one piece of the normal solid variety.
Story Behind this Recipe
In the morning when I have bread, I always make soup, so I used leftover wiener sausages and added a lot of vegetables to make this soup.
Once it reaches a boil, it boils over easily, so turn the heat down to low. During Steps 3-4, remove any scum that float to the top of the pot.