Cream of asparagus soup with meatballs

Name: Cream of asparagus soup with meatballs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g white asparagus; 250 g green asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 1 small onion; 250 g mixed minced meat; 2 Egg yolk (size M); 1 TABLESPOON Breadcrumbs; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 TABLESPOON Oil; 30 g Butter or margarine; 30 g Flour; 100 g Whipped cream; 1 TEASPOON Lemon juice; 2 stem(s) Parsley

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g white asparagus
250 g green asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
1 small onion
250 g mixed minced meat
2 Egg yolk (size M)
1 TABLESPOON Breadcrumbs
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 TABLESPOON Oil
30 g Butter or margarine
30 g Flour
100 g Whipped cream
1 TEASPOON Lemon juice
2 stem(s) Parsley

Directions

1
Wash the asparagus. Peel white asparagus. Cut woody ends off white and green asparagus. Cook the asparagus peel and woody ends in 1 litre of salted water with a little sugar for about 20 minutes.
2
Cut the asparagus diagonally into pieces. Drain and collect the asparagus water. Cook the white asparagus pieces for about 8 minutes. Add the last 2-3 minutes of green asparagus. Pour the asparagus on a sieve and collect the asparagus water.
3
Peel and finely grate the onion. Knead minced meat, onion, 1 egg yolk and breadcrumbs, season with salt, pepper and paprika. Form small dumplings out of the minced mass. Heat the oil in a pan. Fry the dumplings for approx. 5 minutes, turning them over and taking them out.
4
Melt the fat in a pot and sauté the flour in it. Deglaze with the asparagus water while stirring, simmer for about 5 minutes. Mix 1 egg yolk with cream, alloy soup with it. Season to taste with salt, pepper and lemon juice.
5
Add the asparagus and chopped dumplings. Wash parsley, dab dry and cut into strips. Add to the soup. Arrange in plates.