| | Directions | | Cook asparagus and onion in chicken broth until soft (only takes a few minutes). Add cream, butter and salt and pepper stir in flour and cook a few more minutes (I like to make little dumplings and drop them in). Combine ingredients for dumplings, adding enough flour to make a thick batter. Use a table knife to cut little pieces off to put in soup; dip knife in soup each time you drop a dumpling in. |
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| Ingredients | | - |  | 2 cups chopped asparagus |
| - | | 2 tablespoons chopped onion |
| - | | 3 cups chicken broth |
| - | | 5 tablespoons cream (I use milk) |
| - | | 1 tablespoon butter |
| - | | Salt and pepper |
| - | | 2 tablespoons flour mixed with 2 tablespoon water |
| - | | DUMPLINGS |
| - | | 1 egg, beaten well |
| - | | pinch of salt |
| - | | 3/4 cup water |
| - | | Flour |
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