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Cream of Asparagus Soup with Meatballs

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Cream of Asparagus Soup with Meatballs

The perfect cream of asparagus soup with meatballs recipe with a picture and simple step-by-step instructions.

  • 500 g Fresh asparagus
  • 250 g Minced meat
  • 50 g Butter
  • 50 g Flour
  • 1 Egg
  • 150 g Whipped cream 10% fat
  • 50 g Breadcrumbs
  • 3 tbsp Lemon juice
  • 1 bunch Parsely
  • 1 tbsp Oil
  • Salt and pepper
  • Sugar
  • 1,5 liter Vegetable broth
  1. Peel and wash the asparagus and cut off the lower woody ends. Bring 1.5 liters of salted water to the boil with a pinch of sugar. Add the asparagus peels and let 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. Knead the minced meat with the breadcrumbs and the egg well with your hands, season with salt and pepper and roll into small dumplings. Drain the asparagus, collect the asparagus water and measure out 1 liter of liquid. Heat the butter in a saucepan, dust with flour, sweat and gradually deglaze with the asparagus water and cream, stirring constantly. Bring to the boil, season with salt, pepper and sugar and the lemon juice. Add the asparagus and the meatballs and let them steep. Serve garnished with the parsley if you like
Dinner
European
cream of asparagus soup with meatballs

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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