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Sparga Leves Z Galuska (Hungarian Asparagus Soup W/ Dumplings)

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“Pronounced shpahr-ga le-vesh. This is delicious.”
1hr 30mins

Ingredients Nutrition

  • Dumplings
  • 1 potato, boiled, peeled, & grated
  • 1 cup flour
  • 12 teaspoon salt
  • 1 egg
  • 18 cup water (approximately)
  • Soup
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 14 teaspoon black pepper
  • 14 teaspoon nutmeg (ground)
  • 2 tablespoons parsley, chopped
  • 4 cups beef stock (I usually use veal stock) or 4 cups veal stock (I usually use veal stock) or 4 cups vegetable stock (I usually use veal stock)
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 12 teaspoon brandy or 12 teaspoon almond extract
  • 1 lb asparagus, cleaned & cut on the bias into 1-inch pieces
  • 12 cup half-and-half or 12 cup milk


  1. In a large pot, boil the potato in water until tender; then grate.
  2. Mix flour, potato, and salt together thoroughly.
  3. Make a well and drop in the egg, then beat with a wooden spoon.
  4. Add as much cold water as needed to hold the dough together (about 1/8 of a cup).
  5. Mix vigorously until the dough starts to blister and come away from the sides of the bowl.
  6. 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.
  7. Drop the pieces into a large pot of boiling water (the same pot you used to boil the potato).
  8. A few seconds after they float to the surface remove them with a slotted spoon and let them drain.
  9. 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.
  10. Add salt, sugar, and brandy or extract and bring to a boil.
  11. Add the asparagus and simmer, uncovered, just until the asparagus is tender (5-10 minutes).
  12. Mix in cream.
  13. Taste for seasonings and simmer for 5 more minutes.
  14. Drop dumplings into the soup just before serving.

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