Creamy Swede Soup with Dumplings

Ingredients

• 1 onion
• 200 g waxy potatoes
• 500 g swede
• 2 tbsp butter
• 1 l vegetable broth
• 400 g dumpling bread
• 160 ml milk
• 1 onion
• 0.5 bunch marjoram
• 1 tbsp butter
• Salt
• pepper (ground)
• Nutmeg (freshly grated)
• 2 Eggs
• bread crumbs (as needed)
• 3 tbsp chopped chives (for garnish)

Instructions

1. 1.

   Peel, wash and dice the onion, potatoes and swede. In a pot with melted butter sauté the onion until translucent, then add the potatoes and swede. Briefly cook together, deglaze with broth, and simmer over medium heat for 20‑25 minutes.

2. 2.

   Meanwhile, place the dumpling bread in a large bowl. Bring milk to a boil and pour it over the bread. Let it soak for about 15 minutes.

3. 3.

   During this time, finely dice another onion. Rinse and dry the marjoram, shake off excess moisture, pluck the leaves and chop finely. Sauté the onions in hot butter until translucent, remove from heat, stir in the marjoram, then add to the soaked bread. Season with salt, pepper and nutmeg. Beat in the eggs and knead everything by hand until well combined. If necessary, add a bit more bread crumbs so the mixture is easy to shape.

4. 4.

   Fill a large pot with salted water and bring it to a boil. Wet your hands and form dumplings from the dough. Once all dumplings are shaped, carefully drop them into the bubbling water and reduce heat. Simmer gently for about 20 minutes.

5. 5.

   Puree the soup with an immersion blender, adding more broth if needed until the desired consistency is reached. Season with salt, pepper and nutmeg, then ladle onto plates with the drained dumplings. Sprinkle chopped chives on top before serving.