Clear asparagus soup with meatballs

Name: Clear asparagus soup with meatballs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg white asparagus; 7-10 Tbsp Salt; 350 ml dry white wine; 1 Bay leaf; 5 black peppercorns; 3 Stem(s) Thyme; 1 TEASPOON Sugar; 200 g Carrots; 1 small onion; 125 g mixed minced meat; 1 Egg yolk (size S); 100 g frozen peas; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Pepper; 1/2 Pot of chervil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg white asparagus
7-10 Tbsp Salt
350 ml dry white wine
1 Bay leaf
5 black peppercorns
3 Stem(s) Thyme
1 TEASPOON Sugar
200 g Carrots
1 small onion
125 g mixed minced meat
1 Egg yolk (size S)
100 g frozen peas
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Pepper
1/2 Pot of chervil

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into pieces and set aside. Boil the asparagus skins in 1 litre of salted water and white wine. Add bay leaf, peppercorns, thyme and sugar.
2
Cook for about 30 minutes. In the meantime, peel and wash the carrots and, if necessary, cut them into strips with a serrated knife. Cut the cubes into slices. Peel onion, grate finely, knead with minced meat and egg yolk and form into small dumplings.
3
Pour the asparagus stock through a sieve and collect. Bring to the boil again and cook the asparagus for about 18 minutes. After approx. 8 minutes add carrots and peas, after 10 minutes add dumplings and let them simmer at low heat.
4
Season soup with lemon juice, salt and pepper. Wash the chervil, dab dry and chop finely. Arrange the soup in bowls and serve sprinkled with chervil.