Prep 15 mins
Cook 1 hr 15 mins
Pronounced shpahr-ga le-vesh. This is delicious.
Make and share this Sparga Leves Z Galuska (Hungarian Asparagus Soup W/ Dumplings) recipe from Food.com.
- 1 potato, boiled, peeled, & grated
- 1 cup flour
- 1⁄2 teaspoon salt
- 1 egg
- 1⁄8 cup water (approximately)
- 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
- In a large pot, boil the potato in water until tender; then grate.
- Mix flour, potato, and salt together thoroughly.
- Make a well and drop in the egg, then beat with a wooden spoon.
- Add as much cold water as needed to hold the dough together (about 1/8 of a cup).
- Mix vigorously until the dough starts to blister and come away from the sides of the bowl.
- 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.
- Drop the pieces into a large pot of boiling water (the same pot you used to boil the potato).
- A few seconds after they float to the surface remove them with a slotted spoon and let them drain.
- 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.
- Add salt, sugar, and brandy or extract and bring to a boil.
- Add the asparagus and simmer, uncovered, just until the asparagus is tender (5-10 minutes).
- Mix in cream.
- Taste for seasonings and simmer for 5 more minutes.
- Drop dumplings into the soup just before serving.
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.