Green Soup with Saffron Dumplings

Ingredients

• 75 g butter
• salt and freshly ground pepper
• 1 pinch grated nutmeg
• 1 tsp saffron powder
• 130 g flour
• 2-3 eggs (medium size)
• 2 Zucchini
• 1 l instant vegetable broth
• 400 g Frozen peas
• 150 g sugar snap peas
• 1 sprig of watercress

Instructions

1. 1.

   Add 250 ml water, butter, and spices to a pot and bring to a boil. Stir in the flour all at once to form a lump; stir until a white film forms on the bottom. Transfer the dough lump to a bowl, then fold in the eggs one by one until smooth.

2. 2.

   Rinse, peel, and slice the zucchini. Cook the broth, zucchini, peas, and sugar snap peas in a large pot for 8-10 minutes. Season with salt and pepper.

3. 3.

   Cut two teaspoons of dough into small dumplings and boil them in salted water for about 10 minutes. Remove with a slotted spoon, let drain briefly, then add to the soup. Sprinkle chopped watercress on top.