Spring Vegetable Soup
Rinse veal bones and boil in a pot with 1.5 liters (approximately 51 ounces) of water and 1 tablespoon of salt for about 1.5 hours.
Rinse vegetables. Remove peas from pods.
Peel the asparagus and cut into slices. Peel carrots and kohlrabi and dice. Rinse beans, trim and cut into 3 cm (approximately 1 inch) long pieces. Rinse cabbage, remove outer leaves and cut into strips. Divide broccoli into small florets.
Melt butter in a large saucepan and saute vegetables briefly.
Pour veal bone broth through a sieve and everything for about 30 minutes. Arrange vegetables in warmed deep plates, pour soup broth over vegetables and season with salt, pepper and cream. Serve immediately.