White Asparagus Soup With Veal Dumplings

• 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

1. 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.
2. Meanwhile, simmer asparagus tips in salted water for 5 mins. Drain, reserving 2 cups cooking water.
3. 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.
4. Distribute soup between 4 serving bowls, add meatballs and garnish with chopped chives. Serve with crispy ciabatta.

olive oil, veal sausages, butter, flour, heavy cream, vegetable bouillon cube, egg yolks, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/21858 (may not work)