Summary

Ingredients

• 400 g asparaus
• water
• 50 ml cream or coconut milk
• 2 tablespoon butter
• 2 tablespoon flour
• 500 ml vegetable stock
• some parsley for garnish

For the dumplings:

• 300 g minced meat
• 2 teaspoons mustard
• salt and pepper
• 1 egg (s)
• 200 ml meat broth

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Instructions

1. Peel the asparagus and cut into bite-sized pieces. Put the bowls in a saucepan and boil with water. Pick up the brew. Also cook the asparagus pieces, drain the vessel and also keep the stock.
2. Put the minced meat in a bowl, add the ingredients for the dumplings and knead well. Form small even balls and add to the meat stock. Bring to the boil briefly, then let it steep.
3. For the roux, heat the butter in a saucepan. Add the flour and stir until it smells like baked bread. Add the asparagus stock and stir to prevent the flour from clumping. Add the vegetable stock as you feel, depending on how thick you want the soup to be.
4. Add the asparagus pieces. Season to taste for the first time, possibly seasoning with salt. Add the cream, if you like, you can also use coconut milk. I find both very tasty. Finally, add the meatballs.