Asparagus soup with wild garlic wholemeal breadcrumb dumplings

Ingredients for 4 servings:

• 1 liter stock (savings stock)
• 4 stalk(s) asparagus, cooked
• 50 g butter
• 2 tbsp flour
• 150 ml whipped cream
• some salt and pepper
• Sugar
• 100 g ham
• 3 tbsp wild garlic pesto
• 2 m.-sized eggs
• 50 g wholemeal breadcrumbs
• some salt and pepper
• some nutmeg
• possibly herbs for decoration

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

For the soup, melt the butter, dust with the flour, and sauté briefly. Remove the pot from the heat and pour in the asparagus stock, stirring vigorously with a whisk. Return the soup to the heat, bring to a boil, and simmer for 10 minutes. Stir in the heavy cream and season with salt, pepper, and sugar. For the dumplings, finely chop the ham. Mix all of the ingredients for the dumplings well and season with salt, pepper, and nutmeg. Let the mixture rest briefly. If the mixture is too runny, add more breadcrumbs. If it’s too thick, add half an egg if desired. Bring a pot of water to a boil, then reduce the heat. Using two teaspoons or your fingers, form dumplings and drop them into the water. Let them simmer for about 5 minutes, just below boiling point. Cut the asparagus spears into pieces, heat them in the soup, and serve the soup with the asparagus pieces and the dumplings. Sprinkle with herbs if desired.