SPARGA LEVES Z GALUSKA (HUNGARIAN ASPARAGUS SOUP W/ DUMPLINGS)

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 (about 1/8 of a cup).
• 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 (the same pot you used to boil the potato).
• 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, just until the asparagus is tender (5-10 minutes).
• Mix in cream.
• Taste for seasonings and simmer for 5 more minutes.
• Drop dumplings into the soup just before serving.