John Myers
Cream of Asparagus Soup with Dumplings
The perfect cream of asparagus soup with dumplings recipe with a picture and simple step-by-step instructions.
- 1 kg Fresh asparagus
- Salt and pepper
- Sugar
- 2 Pc. Bratwurst not scalded
- 1 tbsp Oil
- 50 g Butter
- 50 g Flour
- 150 g Whipped cream 10% fat
- 2 El Lemon juice
- 2 El Red curry paste
- Chives fresh
- Peel and wash the asparagus and cut off the woody ends. Bring 1.25 liters of salted water with a pinch of sugar to the boil. Add the asparagus shells and simmer covered for about 20 minutes. Cut the asparagus into pieces. Drain the asparagus peels, catch the asparagus water and bring to the boil again. Cook the asparagus pieces in it for about 15 minutes. Press the sausage meat out of the skin and shape it into dumplings. Heat oil in a pan, fry the dumplings in it all around. Drain asparagus, collect asparagus water and measure out 1 liter of liquid. Heat butter in a saucepan, sprinkle with flour, sweat and stir continuously Deglaze with asparagus water and cream. Bring to the boil, season with salt, pepper, sugar and lemon juice. Add the curry paste and puree lightly with a mixer. Add asparagus and bread dumplings, heat again briefly. Serve garnished with chives if desired.
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