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Asparagus Soup with Meat Dumplings
Ingredients
1-1/2 lb. fresh asparagus
6 cups salted water
1/4 cup butter or margarine
3 tbsp. all purpose flour
1 cup half-and-half (cream), scalded
1 cup hot chicken stock
3 egg yolks, beaten with 1 tablespoon cold water
Directions
Soak the asparagus in cold water, changing water several times to remove any sand. Cut off the tough woody portion at the bottom of each stalk. Set aside. Cut off tips 3/4 inch from the top and set aside. Cut the remaining asparagus into 1 inch pieces.
Bring water to a boil in a large saucepan. Drop the woody sections of asparagus into the water and return to a boil. Cook uncovered for 15 minutes. Remove the woody sections using a slotted spoon and discard, reserving the cooking liquid.
Add 1-inch pieces of asparagus stalks to the cooking liquid. Return to a boil and cook for 15 minutes or until the asparagus pieces are very tender. Remove the asparagus and place in a bowl. Add the asparagus tips to the cooking liquid, return to a boil and cook until tender. Remove to a bowl.
Place the asparagus pieces and some of the liquid in a blender, half at a time. Puree until smooth. Put through a strainer to remove any pieces, then return to the saucepan.
Heat butter in a medium sized saucepan. Stir in flour and cook until bubbly, about 1 minute. Gradually stir in the chicken stock and half-and-half (cream). Stir over low heat for 7 to 8 minutes or until thickened and bubbly.
Beat the egg yolks in a medium sized bowl. Gradually beat in 2 cups of the hot sauce. Pour all back into the strained asparagus soup, stirring thoroughly. Add salt and pepper to taste. Drop in meat dumplings, heat but do not boil. Serves 8.
Meat Dumplings
Ingredients
1 lb. ground round
1/4 cup flour
2 eggs, slightly beaten
3/4 tsp. salt
1/8 tsp. pepper
Directions
Combine all ingredients just until evenly mixed. Shape into tiny balls, about 1 tablespoon each. Drop gently into rapidly boiling salted water. Cook until they float to the surface, about 7 minutes. Remove with a slotted spoon and place in a bowl. Keep warm. Serve 3 or 4 in each bowl of Asparagus Soup.