Asparagus soup with dumplings

Ingredients for 4 servings:

• 1 liter asparagus stock
• 3 sausages, raw, coarse
• 1 cup sour cream
• Asparagus, cooked, as desired (also leftovers)
• broth, instant
• Parsley

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

from leftovers of classic cooked asparagus

We always make this soup the day after eating asparagus. I use the water from cooking asparagus twice. I season it with salt, sugar, lemon juice, and a little butter, but everyone uses the water as they see fit! I freeze it and use it again the next time I cook asparagus. For the soup, I heat the “double” asparagus stock and stir in the sour cream, season with the broth, and form the sausages into small dumplings, which I let simmer in the soup. Don’t boil them any more, just let them simmer. Any leftover asparagus spears are cut into pieces and warmed in the soup. Add the parsley. The same soup also works with 3-4 small zucchini, which you dice and fry, then add 1 liter of broth (you can puree or not, depending on your taste), then add the sour cream. Baguette goes well with this.