Cream of asparagus soup with meatballs and ciabatta chips

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash and clean the asparagus, cut off the woody lower ends. Peel the asparagus. Put asparagus ends and skin in 1 1/2 litre boiling salted water, cover and cook for about 10 minutes.

2. 2

   Pour into a sieve, drain well. Collect the asparagus water. In the meantime cut the asparagus into fine pieces. Cut bread into 24 very thin slices. Heat olive oil in 3 portions in a frying pan, roast bread slices in it while turning, take them out. Put the asparagus water back into the pot, bring to the boil, cover and cook the asparagus pieces for 3-5 minutes. Pour into a sieve, drain very well and collect the asparagus water

3. 3

   Heat the fat in a saucepan, dust with flour, sauté and gradually deglaze with asparagus water and cream. Bring to the boil while stirring constantly. Season to taste with salt, pepper, lemon juice, stock and sugar. Whisk egg yolks and 3 tbsp. water. Stir into the soup. (May not boil anymore!) Keep warm

4. 4

   Heat the oil in a frying pan, press the sausage meat directly from the skin as balls into the pan. Fry for approx. 2 minutes, turning the meat over and taking it out. Add the asparagus and meatballs to the warm soup and allow to draw a little. Wash the chives, shake dry and chop finely

5. 5

   Arrange the soup in small bowls sprinkled with chives. Add the Ciabatta Chips

Nutrition Facts

KCAL
450 kcal

CARBS
20 g

FATS
36 g

PROTEINS
11 g