Asparagus soup with veal dumplings & chips

Name: Asparagus soup with veal dumplings & chips
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 kg white asparagus; 200 g Ciabatta bread; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 50 g Butter; 50 g Flour; 250 g Whipped cream; 6-8 TABLESPOONS Olive oil; 3 (approx. 350 g) fine veal sausages; 1 TEASPOON Broth; 2 TEASPOONS Lemon juice; 2–3 Egg Yolk; 1/2 bunch Chives

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1 kg white asparagus
200 g Ciabatta bread
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
50 g Butter
50 g Flour
250 g Whipped cream
6-8 TABLESPOONS Olive oil
3 (approx. 350 g) fine veal sausages
1 TEASPOON Broth
2 TEASPOONS Lemon juice
2–3 Egg Yolk
1/2 bunch Chives

Directions

1
Wash and peel the asparagus and cut off the woody ends. Boil up the ends and peels with a good 1 1/2 l water. Simmer open for about 10 minutes.
2
Cut the asparagus into small pieces. Cut bread into 24 very thin slices.
3
Drain the asparagus shells and collect the stock. Bring to the boil with some salt and 1 teaspoon sugar. Cover the asparagus and cook for about 3 minutes. Lift out the asparagus and keep the stock.
4
Heat butter. Sweat flour in it. Stir in cream and stock, bring to the boil. Simmer for about 5 minutes.
5
Heat 4-6 tablespoons of oil in portions in a frying pan. Roast the bread in it while turning, take it out. Heat 2 tablespoons of oil in a frying pan. Press the sausage meat directly from the skin as dumplings. Fry all around for 2-3 minutes.
6
Season soup with stock, salt, pepper, lemon juice and 1 pinch of sugar. Whisk the egg yolks and 3 tablespoons of water. Stir carefully into the soup (alloy). Do not boil any more!.
7
Warm the asparagus and dumplings in the soup. Wash the chives and chop finely. Serve the soup with chives and ciabatta chips. Add the remaining chips separately.