Asparagus soup with dumplings

AUTHOR
Cassandra Brock
DIFFICULTY
RATING
3 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 500 g white asparagus
  • 2 piece(s) uncooked sausages
  • 600 ml Chicken broth (instant)
  • 300 ml Cream
  • 50 g Butter
  • 20 g Flour
  • 1 salt, pepper
  • 1 Nutmeg
  • 1 Lemon
  • 1 Baguette
  • 1 Egg Yolk
  • 1 carton Cress

Directions

  1. 1

    Peel the asparagus and cut off the ends. Cut the asparagus diagonally into one cm wide pieces. Using the back of a knife, spread the sausage meat out of the sausages and form into small dumplings.

  2. 2

    Melt 30g butter in a pot. Dust with flour and steam briefly while stirring. Add the stock and 200 ml cream and bring to the boil. Cook the soup for 5 minutes at medium heat, stirring occasionally.

  3. 3

    Add the asparagus pieces and dumplings to the soup and continue to cook at medium heat for 10 minutes. Season with salt, pepper, freshly grated nutmeg and a few drops of lemon juice.

  4. 4

    Cut the baguette into eight thin slices and fry in the remaining butter until golden brown. Mix the egg yolks in 100 ml cream. Pour egg-cream mixture into the hot soup while stirring (soup must not boil any more).

  5. 5

    Sprinkle the soup with cut cress and serve with the baguette.

Categories & Tags

Main Dishes