Asparagus Soup with Semolina Dumplings

Ingredients

• 1 kg white asparagus
• Salt
• 1 pinch sugar
• 1 tsp butter
• 100 g wheat semolina
• 1 tbsp finely chopped parsley
• 1 tbsp chives
• 1 egg yolk
• pepper (ground)
• nutmeg

Instructions

1. 1.

   Wash, peel and trim the ends of the asparagus.

2. 2.

   Rinse asparagus spears and sections, then simmer in about 1.5 l water with salt, sugar, and butter for 20 minutes. Strain the broth through a sieve.

3. 3.

   Measure 250 ml of the broth, bring to a boil, stir in the semolina and let it thicken briefly. Mix in chopped parsley and egg yolk, season with salt, pepper, and nutmeg. Using a teaspoon, drop small dumplings into simmering salted water and cook for about 3 minutes.

4. 4.

   Cut asparagus into ~3 cm pieces and simmer in the broth for 15–18 minutes.

5. 5.

   Season soup with salt and pepper, stir in chives, and serve with the dumplings.