John Myers
Ingredients for 4 servings:
- 500 g asparagus, green
- 500 g white asparagus
- 4 m.-sized potatoes
- 300 g tartar or reduced-fat minced meat
- 1 liter vegetable broth
- 4 tbsp crème fraîche or sour cream
- ½ bunch parsley or cress
- some salt
- some pepper
- some mustard
- 2 tbsp oil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
Spring, light, low-calorie
Wash and peel the white asparagus, and trim the ends. Trim the ends of the green asparagus, wash, and cut everything into pieces. Reserve some of the tips. Peel, wash, and dice the potatoes. Briefly fry them in a pan with the oil and deglaze with the broth. Add the asparagus. Let it cook. Mix the tartar or minced meat with pepper, salt, and a little mustard. Roll the meatballs into small dumplings in the palm of your hand and fry. Set the pan aside. After about 20 minutes, the soup is ready and can be puréed. Stir in the crème fraîche or sour cream. Heat the asparagus tips and dumplings in it, season with salt and pepper, and garnish. Sprinkle with parsley or cress. Instead of the meatballs, you can also use 100g of sliced salmon, two diced hard-boiled eggs, or a few fried shrimp.
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