Asparagus soup with chicken dumplings

Ingredients for 4 servings:

• 500 g white asparagus
• 1 m.-large zucchini
• 1 m.-sized carrot(s)
• 1 m.-sized tomato(s)
• 1 tbsp butter
• 1 tbsp sugar
• 1 tbsp lemon juice
• 1 cube of chicken broth (bouillon concentrate) clear
• 1 dl cream (full cream)
• 1 clove(s) garlic
• 1 small shallot(s)
• 2 pinches of cayenne pepper
• 1 tsp parsley, finely chopped
• 150 g chicken, shredded
• 1 egg(s)
• 1 tsp dill, slightly plucked and chopped
• 50 g breadcrumbs
• 1 tbsp wheat flour
• 1 pinch of nutmeg
• some salt and pepper, white

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Asparagus soup with chicken

Peel the asparagus and cook in salted water with butter, sugar, and lemon juice until al dente, drain, and reserving the cooking water. Cut the asparagus, zucchini, carrot, shallot, garlic, and tomato into small cubes. Heat one liter of the cooking water, add the bouillon concentrate, and add the diced zucchini, shallot, garlic, and carrot. Let it simmer gently. Finally, add the asparagus and diced tomatoes to the soup and season with salt and pepper. Puree with a hand blender, adding the cream while blending. Let it froth again. For the dumplings, finely puree the raw chicken strips in a blender, mix well with the egg, dill, parsley, salt, pepper, and nutmeg. Knead with the flour and breadcrumbs until firm. Shape the mixture into dumplings using a teaspoon and place them in lightly boiling salted water for 5 minutes. Remove from the salted water, divide among 4 soup bowls, and pour the soup over the fish. Sprinkle with cayenne pepper for garnish.