Spargel Time - Asparagus Soup and Dutch Meatballs (The 'Panna Cotta' Draft)
Hey everyone, Rémy here! I finally dug up this old draft from my archives and finished it up for the big relaunch. You might look at the ingredients list and think, 'Rémy, my friend, did you lose your mind putting minced meat and mustard under Panna Cotta?' Well, that's draft life for you! I clearly had dessert on the brain that day, but these are actually my legendary Dutch meatballs (gehaktballen) in a rich, savory herb jus, served alongside a delicate white asparagus soup. It's a classic combination we absolutely love here during Spargel season. Enjoy this completed version, straight from my kitchen to yours!
≈ 1380 kcal · 62 g protein · 58 g carbs · 98 g fat — AI estimate per serving
Ingredients
Method
- 1
Peel the asparagus and cut into 1-2 cm pieces. Keep the peels and ends, put them in a cheesecloth or small mesh bag, and place them in 1 liter of lightly salted water. Bring just below boiling and cook gently for 10 minutes to extract the flavor. Remove the bag of peels, add the asparagus pieces, and cook for another 5-8 minutes until tender. Strain, keeping both the asparagus pieces and the cooking water (stock) separately.
- 2
Melt 40g of unsalted butter in a soup pot over medium heat. Whisk in 40g of flour and cook, stirring constantly, for about 5 minutes to create a blond roux. Do not let it brown.
- 3
Gradually whisk the warm asparagus stock into the roux to prevent lumps. Bring to a gentle simmer. In a small bowl, whisk together the 2 egg yolks and 15 cl of double cream. Temper the cream mixture by slowly whisking in a ladle of the hot soup, then stir this mixture back into the soup off the heat. Stir in the cooked asparagus pieces. Season with a pinch of nutmeg, salt, and pepper to taste. Keep warm.
- 4
In a large bowl, thoroughly mix the minced meat, beaten eggs, 200g of breadcrumbs or oats, 2 tsp of medium mustard, and one large fried onion. Season with salt, pepper, and a pinch of nutmeg. Roll the mixture into large, firm meatballs.
- 5
Melt 100g of unsalted butter in a large frying pan. Fry the meatballs gently over medium-low heat until golden brown all over, which takes about 30 minutes. Turn them regularly to avoid burning. Once cooked, remove the meatballs from the pan and set aside.
- 6
To make the Jus: In the same pan with the remaining butter and meat drippings, fry the second onion and sliced garlic. Pour in 500 ml of beef stock and bring to a simmer. In a separate small pan, melt 2 tbsp of butter and whisk in 1 tbsp of flour, cooking for about 5 minutes until it turns a nice reddish-brown color to make a dark roux.
- 7
Whisk the dark roux into the simmering stock. Add 2 tbsp of tomato puree, the can of crushed tomatoes, a splash of red wine, the soaked and chopped dried mushrooms (along with a splash of their soaking liquid), bay leaves, rosemary, thyme, and crushed fennel seeds. Season with a splash of soy sauce or Ketjap Manis for sweetness.
- 8
Return the meatballs to the jus, cover, and let it simmer gently to reduce and let the flavors meld. For the absolute best taste, prepare this entire dish 1 to 2 days in advance and reheat gently before serving. Enjoy!
Rémy's wine pairing
Grüner Veltliner
The crisp acidity and white pepper notes of a classic Austrian Grüner Veltliner pair beautifully with the delicate, grassy flavors of the white asparagus soup.
Medium-bodied Pinot Noir
To stand up to the rich, savory Dutch meatballs and tomato-herb jus, a smooth Pinot Noir or a light-bodied Belgian Dubbel beer works wonders.
