Green Asparagus Soup with Meatballs

Ingredients

• 1 bundle of green asparagus
• 400 g asparagus
• 1 Shallot
• 1 Garlic clove
• 50 ml white wine
• 600 ml Poultry broth
• 2 tbsp crème fraîche
• 2 tbsp butter
• Salt
• black pepper (freshly ground)
• Nutmeg (freshly grated)
• 400 g veal mince
• 1 tbsp Crème fraîche
• 1 egg
• breadcrumbs
• Salt
• black pepper (freshly ground)
• chopped chives for garnish

Instructions

1. 1.

   Peel the white asparagus and cook in salted water with 1 tbsp butter for about 20 minutes. Remove, cool, and cut into ~3 cm pieces.

2. 2.

   Peel the lower third of the green asparagus and cut into small pieces.

3. 3.

   Peel and dice the shallot and garlic clove. Sauté everything together in 1 tbsp hot butter, deglaze with white wine, then add broth and simmer for about 25 minutes until tender. Add crème fraîche, puree the soup finely, and season with salt, pepper, and nutmeg.

4. 4.

   For the meatballs, mix the veal mince with egg and crème fraîche, adding enough breadcrumbs to form a well‑moldable dough. Season with salt and pepper, shape into small balls, and drop them into boiling salted water. Simmer for about 6–8 minutes until cooked through.

5. 5.

   Remove the meatballs with a slotted spoon, add the white asparagus pieces to the soup, let it heat through briefly, then serve sprinkled with chopped chives.