White Asparagus Soup With Veal Dumplings - cooking recipe

Ingredients

5-7 tbsp olive oil
3 None veal sausages, casings removed, shaped into 12 meatballs
1 loaf ciabatta, thinly sliced
8.75 oz white asparagus tips
3 1/2 tbsp butter
1/3 cup flour
1 cup heavy cream
1 None vegetable bouillon cube, crumbled
3 None egg yolks
1/3 cup fresh chives, chopped, to garnish

Preparation

Heat 1-2 tbsp oil in a frying pan, brown meatballs for 5-8 mins, until cooked through. Set aside. Working in batches, add remaining oil to pan and toast ciabatta slices for 30 secs - 1 min per side, until brown and crispy. Set aside.
Meanwhile, simmer asparagus tips in salted water for 5 mins. Drain, reserving 2 cups cooking water.
Melt butter in a saucepan, add flour and cook until lightly toasted. Whisk in cream and reserved asparagus water. Add crumbled bouillon cube and stir until dissolved. Season. Bring to a boil, reduce heat and simmer for 10 mins. Whisk egg yolks with 3 tbsp water then gradually whisk into soup. Add asparagus tips.
Distribute soup between 4 serving bowls, add meatballs and garnish with chopped chives. Serve with crispy ciabatta.