Sparga Leves Z Galuska Hungarian Asparagus Soup W Dumplings
Pronounced shpahr-ga le-vesh. This is delicious.
Steps
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.
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.
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 ,.
Ingredients
potato, flour, salt, egg, water, butter, black pepper, nutmeg, parsley, beef stock, sugar, brandy, asparagus, half-and-half