Tomato Soup with Ricotta Dumplings

Ingredients

• 1 kg ripe tomatoes
• 1 Carrot
• 1 stalk Celery
• 1 Shallot
• 2 cloves garlic
• 2 tbsp olive oil
• 3 tbsp tomato paste
• 600 ml Vegetable Broth
• 3 egg yolks
• 50 g Parmesan (1 piece)
• 200 g ricotta
• 40 g breadcrumbs
• 40 g flour
• Salt
• Pepper
• nutmeg
• Basil
• a pinch of sugar

Instructions

1. 1.

   For the soup, wash the tomatoes, remove the stem ends and cut into large pieces. Peel the carrot and dice it small. Wash, trim, and if necessary de-pear the celery, then dice it small.

2. 2.

   Peel and finely chop the shallot and garlic.

3. 3.

   Heat oil in a pot and sauté the shallot and garlic until translucent. Add the carrot and celery, cook briefly. Then stir in the tomatoes and tomato paste, pour in the broth, and simmer over medium heat for 25–30 minutes.

4. 4.

   Meanwhile separate the eggs (use the whites elsewhere). Grate the parmesan. For the dumplings, mix ricotta with the egg yolks, breadcrumbs, flour, and parmesan, seasoning with salt, pepper, and freshly grated nutmeg.

5. 5.

   Wash and dry the basil, shake off excess water, pluck the leaves, cut 2/3 into fine strips, and fold into the ricotta mixture. Bring a large pot of salted water to a boil. Using two teaspoons, scoop out dumplings from the ricotta dough and drop them into the boiling water; cook for 6–8 minutes until tender.

6. 6.

   Pass the soup through a coarse sieve, return it to the pot, bring back to a boil, and season with salt, pepper, and a pinch of sugar. Divide the soup among four plates, garnish with the ricotta dumplings and remaining basil leaves.