Celery Broth with Bacon Dumplings

Ingredients

• 600 g stale rolls
• 250 ml milk
• 1 Shallot
• 100 g South Tyrolean bacon
• 1 tbsp butter
• 1 tbsp freshly chopped parsley
• 1 Tbsp freshly chopped thyme
• 2 Eggs
• Salt
• ground pepper
• breadcrumbs (as needed)
• 800 g celery root with greens
• 1 l vegetable broth

Instructions

1. 1.

   Slice the rolls into rounds and place them in a bowl. Heat the milk to a boil and pour it over the bread slices. Let steep for about 15 minutes.

2. 2.

   Peel the shallot and dice it along with the bacon. Sauté together briefly in hot butter, then mix in the parsley, thyme, and eggs with the dumpling dough. Season with salt and pepper, adding breadcrumbs as needed to form a firm, well-mouldable dough.

3. 3.

   Shape 8-12 dumplings from the mixture. Boil them in plenty of salted water over low heat for 15-20 minutes until cooked through.

4. 4.

   Meanwhile, peel, wash, and cut the celery root into thin sticks. Rinse the celery greens, shake dry, and finely chop. Bring the broth to a boil, add the celery sticks, and simmer on medium heat for 10-15 minutes. Season with salt and pepper.

5. 5.

   Remove the bacon dumplings using a slotted spoon, drain, arrange on plates, and ladle the soup over them. Sprinkle with chopped celery greens before serving.