Italian Vegetable Soup with Potato Dumplings

Ingredients

• 250 g carrots
• 3 stalks celery
• 300 g broccoli florets
• 700 g starchy potatoes
• 1 egg
• 2 tbsp chives
• Salt
• 3 tbsp potato starch
• 2 tbsp olive oil
• 150 g green peas (frozen)
• 2 sprigs Rosemary
• pepper (ground)

Instructions

1. 1.

   Wash, trim and slice the carrots and celery into thin strips. Cut the broccoli into smaller florets if needed.

2. 2.

   For the dumplings, wash half of the potatoes and steam them for about 30 minutes until cooked through. Peel and press them through a potato masher. Peel the remaining potatoes, grate finely and add to the cooked potatoes. Mix in the egg and chives, season with salt, and add enough potato starch to form a firm dough. Test dumplings by cooking them in hot water. Then shape about 20 small dumplings with damp hands. Simmer them in salted water for about 15 minutes until done.

3. 3.

   Sauté the prepared vegetables (except peas) in hot oil. Add rosemary sprigs. Pour in broth, bring to a boil, simmer for about 15 minutes and add peas after 5 minutes. Season the soup with salt and pepper to taste. Drain the dumplings and add them along with remaining chives to the soup. Serve in bowls.