John Myers
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Asparagus Soup with Layer of Cheese Dumplings
The perfect asparagus soup with layer of cheese dumplings recipe with a picture and simple step-by-step instructions.
for the cheese dumplings
- 30 g Butter
- 30 g Parmesan
- 1 piece Egg
- 80 g Whole wheat flour
for the soup
- 6 piece Asparagus green
- 2 piece White asparagus
- 600 ml Vegetable stock
- 600 ml White wine
- Salt and pepper
- Sugar
- Nutmeg
- Chives
preparation of the cams
- We grate the Parmesan finely and beat it with the butter, then mix in the egg and flour and season with salt and pepper. Now we cut out beautiful cams with 2 teaspoons and place them on a board.
preparation of the soup
- Peel the white asparagus thinly and shorten the ends about 2 cm. Peel only the lower third of the green asparagus. Cut all asparagus stalks into pieces approx. 2 cm long.
- Now we heat the vegetable stock and first add the white asparagus and let it simmer covered for about 5 minutes. Then add the green asparagus pieces and the cams and reduce the heat so that the soup is covered and simmered.
- In the meantime we cut some chives finely.
- The dumplings and the asparagus pieces are done in about 10 minutes. Now we add some wine and taste again briefly. (The soup has become cloudy due to the cams, if that bothers you, you can use wheat flour type 550 or 405)
- We distribute the asparagus pieces and the cams on the soup bowls, pour hot soup on top and garnish with chives and now ….. enjoy your meal …..
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