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Categories:Viewed: 49 - Published at: 4 years ago
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
Method
- 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.
