Cream of asparagus soup with meatballs

For 4 people
  • 500 g white asparagus
  • 250 g green asparagus
  • Salt
  • Sugar
  • 1 small onion
  • 250 g mixed minced meat
  • 2 Egg yolk (size M)
  • 1/2 stale wheat bread (at the baker's for lactose-free Ask the variety)
  • pepper
  • sweet paprika
  • 1 EL Oil
  • 30 g Lactose-free butter
  • 30 g flour
  • 100 g lactose-free whipped cream
  • 1 TL lemon juice
  • 2 Stem (s) Parsley
60 minutes
light
1.
Wash the asparagus. Peel the white asparagus. Cut off the woody ends of the white and green asparagus. Cook the asparagus peels and woody ends in 1 liter of salted water with a little sugar for about 20 minutes.
2.
Cut the asparagus diagonally into pieces. Drain and collect the asparagus water. Cook the white asparagus pieces in it for about 8 minutes. Cook green asparagus for the last 2–3 minutes. Pour the asparagus on a sieve, collect the asparagus water.
3.
Finely crumble the rolls into breadcrumbs. Peel the onion and grate finely. Knead the mince, onion, 1 egg yolk and 1 tablespoon breadcrumbs, season with salt, pepper and paprika. Shape the mince into small dumplings.
4.
Heat the oil in a pan. Fry the dumplings in it, turning, for about 5 minutes, remove. Melt the fat in a saucepan and sauté the flour in it. Deglaze with the asparagus water while stirring, simmer for approx. 5 minutes.
5.
Mix 1 egg yolk with the cream, add it to the soup. Season with salt, pepper and lemon juice. Add the asparagus and meatballs. Wash the parsley, pat dry and cut into strips. Add to the soup.
6.
Arrange in plates.
1 person approx.:
  • 420 kcal
  • 1760 kJ
  • 19 g protein
  • 33 g fat
  • 11 g carbohydrates

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