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Ingredients
Green Asparagus Soup with Meatballs
- For the soup
- 1 bunch White pepper
- 400 grams white Asparagus
- 1 shallot
- 1 garlic clove
- 50 milliliters white wine
- 600 milliliters Chicken broth
- 2 Tbsps Crème fraiche
- 2 Tbsps butter
- salt
- peppers (freshly ground)
- Nutmeg (freshly grated)
- For the meatballs
- 400 grams Ground veal
- 1 Tbsp Crème fraiche
- 1 egg
- breadcrumbs
- salt
- peppers (freshly ground)
- scallions (for garnish)
Peel the white asparagus and let boil in salted water with 1 tablespoon butter for about 20 minutes. Then take out, let cool and cut into 3 cm (approximately 1 inch) long pieces.
Peel the bottom third of the green asparagus and then cut into small pieces.
Peel the shallot and garlic and dice.
For the soup, heat 1 tablespoon butter in a pan and saute the shallot and garlic with green and white asparagus. Add the dry white wine and then pour in the broth. Cook for about 25 min, until the asparagus gets tender. Then add the creme fraiche and puree soup finely. Stir in the nutmeg and season with salt and pepper.
For the meatballs, mix the ground veal with egg and sour cream and add as much breadcrumbs to make a good malleable mixture. Season with salt and pepper. Form small balls out of the mixture and place in boiling salted water. Simmer for approximately 6-8 minutes.
Take the meatballs out from the water with a slotted spoon and add to the asparagus soup. Transfer to bowls and serve sprinkled with chives.