Sparga Leves Z Galuska (Hungarian Asparagus Soup W/ Dumplings)

Name: Sparga Leves Z Galuska (Hungarian Asparagus Soup W/ Dumplings)
Ingredients: 1 potato, boiled, peeled, & grated; 1 cup flour; 12 teaspoon salt; 1 egg; 18 cup water (approximately); 2 tablespoons butter; 2 tablespoons flour; 14 teaspoon black pepper; 14 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; 12 teaspoon brandy or 12 teaspoon almond extract; 1 lb asparagus, cleaned & cut on the bias into 1-inch pieces; 12 cup half-and-half or 12 cup milk

16 ingredients

14 steps

Ingredients

1 potato, boiled, peeled, & grated
1 cup flour
12 teaspoon salt
1 egg
18 cup water (approximately)
2 tablespoons butter
2 tablespoons flour
14 teaspoon black pepper
14 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
12 teaspoon brandy or 12 teaspoon almond extract
1 lb asparagus, cleaned & cut on the bias into 1-inch pieces
12 cup half-and-half or 12 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.