6 cups chicken broth
1 pkg. fresh asparagus
Salt and ground pepper
• Wash the asparagus.
• Snip off the woody ends.
• Set aside the tender asparagus tips for use later.
• Place the woody ends and the chicken broth in a pressure cooker.*
• Pressure cook for 20 minutes.
• Remove pressure cooker to the sink.
• Open only when pressure gauge is deflated.
• Pour most of the stock through a sieve into a clean soup pot.
• Puree the remainder in a blender and pass it through a sieve squeezing out all the juices.
• Discard the stringy parts.
• Cut the reserved asparagus stalks into 1 inch pieces.
• Add to the pot.
• Bring to simmer and slowly simmer until asparagus is tender.
• Make soup dumplings from one lightly beaten egg, flour, salt and water.
• Spoon the dumpling batter into the simmering soup.
• Slowly cook until dumplings have floated to the surface.
• Cover the pot and remove from heat to steep for 10 minutes before serving.
* Without pressure cooker the woody ends should be slowly simmered in 3 cups of water for a couple of hours. Puree and put it through a sieve before adding it to the chicken stock.