Sparga Leves Z Galuska (Hungarian Asparagus Soup W/ Dumplings) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 5 |
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Pronounced shpahr-ga le-vesh. This is delicious. Ingredients:
1 potato, boiled, peeled, & grated |
1 cup flour |
1/2 teaspoon salt |
1 egg |
1/8 cup water (approximately) |
2 tablespoons butter |
2 tablespoons flour |
1/4 teaspoon black pepper |
1/4 teaspoon nutmeg (ground) |
2 tablespoons parsley, chopped |
4 cups beef stock (i usually use veal stock) or 4 cups veal stock (i usually use veal stock) or 4 cups vegetable stock (i usually use veal stock) |
2 teaspoons salt |
1 teaspoon sugar |
1/2 teaspoon brandy or 1/2 teaspoon almond extract |
1 lb asparagus, cleaned & cut on the bias into 1-inch pieces |
1/2 cup half-and-half or 1/2 cup milk |
Directions:
1. In a large pot, boil the potato in water until tender; then grate.
2. Mix flour, potato, and salt together thoroughly.
3. Make a well and drop in the egg, then beat with a wooden spoon.
4. Add as much cold water as needed to hold the dough together (about 1/8 of a cup).
5. Mix vigorously until the dough starts to blister and come away from the sides of the bowl.
6. Let rest for at least 45 minutes, then turn out on a wet cutting board and using a knife to cut off pieces about 1/2-inch long and approximately the width of a pencil.
7. Drop the pieces into a large pot of boiling water (the same pot you used to boil the potato).
8. A few seconds after they float to the surface remove them with a slotted spoon and let them drain.
9. Make roux by heating butter in a saucepan and stirring in the flour, pepper, nutmeg and parsley; continue stirring constantly for 3-5 minutes then dilute with stock, blending thoroughly to be sure that there are no lumps.
10. Add salt, sugar, and brandy or extract and bring to a boil.
11. Add the asparagus and simmer, uncovered, just until the asparagus is tender (5-10 minutes).
12. Mix in cream.
13. Taste for seasonings and simmer for 5 more minutes.
14. Drop dumplings into the soup just before serving.
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