Asparagus Soup with Egg Dumplings
Asparagus soup with egg dumplings is a light, yet comforting dish, featuring a velvety asparagus broth paired with soft dumplings.
Ingredients
- 1 1/2 – 2 lbs asparagus
- 1 cup flour
- 1 or 2 eggs
- 1/2 cup milk
- salt and pepper to taste
Instructions
- Wash asparagus well. Add vinegar to water to help remove grit.
- Snap asparagus where it will naturally snap off, to avoid eating tough stalks, and cut tender spears into 1-to-2 inch pieces.
- Place in soup pot with 2 cups of water, and salt and pepper to taste. Add onion powder if desired. Do not cook yet.
- Mix flour, eggs and milk – beat well.
- Drop mixture, by spoonfuls, on top of uncooked asparagus in pot. Cover and cook until dumplings are done – about 5 minutes. Don't overcook asparagus.
- Add 2 tbsp. margarine to keep pout from boiling over.
- When done, turn heat to low and add more milk if preferred – do not boil.
