Speckknödelsuppe

  

Asparagus soup
  • 4 CUPS STOCK
  • 2 SLICES OF BREAD, cubed
  • 100 GRAM BACON, cubed
  • 1 ONION, chopped
  • 1 TBSP FLOUR
  • 1 EGG
  • 6 TBSP MILK
  • HANDFUL PARSLEY, chopped
  • HANDFUL CHIVES, chopped
    •
 
  • 700 GRAM ASPARAGUS, peeled
  • 2 POTATOES, peeled and cubed
  • 3 CUPS VEGETABLE STOCK
  • 1 GLASS WHITE WINE
  • 1/4 CUP CREAM
  • 2 TBSP BUTTER
  • 1/4 TSP NUTMEG
    •

Fry the bacon 5 minutes; add the onion and fry 5 minutes more. Add the bread, the flour, the egg, the milk and the parsley and form the mixture into a ball. Put the ball in the fridge for half an hour. Divide the mixture into 8 portions and shape them into balls (knödel). Bring the stock to the boil, poach the knödel 10 minutes in the soup, put them on plates, pour the soup around and sprinkle with chives.

Cut the asparagus into 5 centimeter pieces and stir fry them 3 minutes in the butter; add the potatoes and stir fry 3 minutes more. Add the stock and the wine and salt to taste; bring to the boil and simmer for 10 minutes. Take out the asparagus heads and simmer 10 minutes more. Puree the soup and add the cream. Pour the soup in plates, distribute the asparagus heads and sprinkle with nutmeg.

The Worldcook website also has a recipe for Calabrian asaparagus soup.


Click for Worldcook's recipe page

 

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