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    You are in: Home / Recipes / Sparga Leves Z Galuska (Hungarian Asparagus Soup W/ Dumplings) Recipe
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    Sparga Leves Z Galuska (Hungarian Asparagus Soup W/ Dumplings)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    15 mins

    1 hrs 15 mins

    littleturtle's Note:

    Pronounced shpahr-ga le-vesh. This is delicious.

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    Ingredients:

    Servings:

    Units: US | Metric

    Dumplings

    Soup

    • 2 tablespoons butter
    • 2 tablespoons flour
    • 1/4 teaspoon black pepper
    • 1/4 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
    • 1/2 teaspoon brandy or 1/2 teaspoon almond extract
    • 1 lb asparagus, cleaned & cut on the bias into 1-inch pieces
    • 1/2 cup half-and-half or 1/2 cup milk

    Directions:

    1. 1
      In a large pot, boil the potato in water until tender; then grate.
    2. 2
      Mix flour, potato, and salt together thoroughly.
    3. 3
      Make a well and drop in the egg, then beat with a wooden spoon.
    4. 4
      Add as much cold water as needed to hold the dough together (about 1/8 of a cup).
    5. 5
      Mix vigorously until the dough starts to blister and come away from the sides of the bowl.
    6. 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. 7
      Drop the pieces into a large pot of boiling water (the same pot you used to boil the potato).
    8. 8
      A few seconds after they float to the surface remove them with a slotted spoon and let them drain.
    9. 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. 10
      Add salt, sugar, and brandy or extract and bring to a boil.
    11. 11
      Add the asparagus and simmer, uncovered, just until the asparagus is tender (5-10 minutes).
    12. 12
      Mix in cream.
    13. 13
      Taste for seasonings and simmer for 5 more minutes.
    14. 14
      Drop dumplings into the soup just before serving.

    Ratings & Reviews:

    • on May 09, 2011

      55

      Wow! Super tasty, I had to use unsweetened almond milk as we a lactose-intollerant, and substituted savory for the parsley as i didn't have any, but it turned out fabulous! Next time I would personally put slightly less salt though.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 03, 2008

      55

      Yum.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 27, 2009

      55

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

    Serving Size: 1 (405 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 326.4
     
    Calories from Fat 105
    32%
    Total Fat 11.6 g
    17%
    Saturated Fat 6.6 g
    33%
    Cholesterol 72.9 mg
    24%
    Sodium 2448.2 mg
    102%
    Total Carbohydrate 43.6 g
    14%
    Dietary Fiber 4.5 g
    18%
    Sugars 3.1 g
    12%
    Protein 12.7 g
    25%

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