Asparagus Soup with Dumplings
Asparagus soup with dumplings is a recipe with fresh ingredients from the sprout vegetables category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g asparagus
- 1 Shallot
- 150 g potatoes (starchy cooking)
- 1 bunch Wild garlic
- 1 tbsp butter
- 100 ml White wine
- 500 ml vegetable broth
- 150 ml Heavy Cream
- Salt
- Pepper (freshly ground)
- Nutmeg (freshly grated)
- 200 g veal mince
- 1 bunch chervil
- 1 tbsp heavy cream
- chervil for garnish
Instructions
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1.
Peel the asparagus. Place the skins in a pot, cover with water and simmer covered for about 20 minutes. Strain through a sieve and keep the broth. Cut off the tips of the asparagus and let them simmer in the broth for about 10 minutes, then remove. Keep the broth. Chop the remaining asparagus into pieces.
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2.
Peel and dice the onions and potatoes.
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3.
Sauté the onion in 1 tbsp hot butter, add the potatoes and asparagus pieces, and deglaze with white wine. Add the broth and asparagus broth, cover and simmer for about 20 minutes until tender. Then add the cream and puree finely (strain if desired). Season with salt and pepper to taste.
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4.
For the dumplings, tear and finely chop chervil. Mix it with the cream into the veal mince until a smooth mixture forms. Using a teaspoon, drop small dumplings into boiling water for about 5-6 minutes until they float. Remove them with a slotted spoon and place on soup cups along with the asparagus tips. Pour the soup over them (re‑froth if desired). Serve garnished with chervil.
