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

Recipe by littleturtle
READY IN: 1hr 30mins


  • Dumplings
  • 1
    potato, boiled, peeled, & grated
  • 1
    cup flour
  • 12
    teaspoon salt
  • 1
  • 18
    cup water (approximately)
  • Soup
  • 2
    tablespoons butter
  • 2
    tablespoons flour
  • 14
    teaspoon black pepper
  • 14
    teaspoon nutmeg (ground)
  • 2
    tablespoons parsley, chopped
  • 4
    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 1/2 teaspoon almond extract
  • 1
    lb asparagus, cleaned & cut on the bias into 1-inch pieces
  • 12
    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.