Recipe by littleturtle
Pronounced shpahr-ga le-vesh. This is delicious.
Top Review by d.ss0lvedg.r1
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.
- 1 potato, boiled, peeled, & grated
- 236.59 ml flour
- 2.46 ml salt
- 1 egg
- 28.39 ml water (approximately)
- 29.58 ml butter
- 29.58 ml flour
- 1.23 ml black pepper
- 1.23 ml nutmeg (ground)
- 29.58 ml parsley, chopped
- 946.36 ml beef stock (I usually use veal stock) or 946.36 ml veal stock (I usually use veal stock) or 946.36 ml vegetable stock (I usually use veal stock)
- 9.85 ml salt
- 4.92 ml sugar
- 2.46 ml brandy or 2.46 ml almond extract
- 453.59 g asparagus, cleaned & cut on the bias into 1-inch pieces
- 118.29 ml half-and-half or 118.29 ml milk
Directions See How It's Made
- 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.