- 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
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- 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
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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.
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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.
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