Vegetable Soup with Bone Marrow Dumplings

Ingredients

• 800 g soup meat
• 2 marrow bones
• Salt
• 5 peppercorns
• 30 g Butter
• 120 g whole wheat flour
• 3 eggs
• 300 g celery root
• 3 Carrots
• 1 kohlrabi
• 1 stalk leek
• 125 g green beans
• 800 g cauliflower
• 2 stems Parsley

Instructions

1. 1.

   Wash the meat and marrow bones, separate the marrow from the bones and set aside. Bring the meat and bones to a boil in 2 liters of cold water with salt and peppercorns, then simmer for 90 minutes. Strain the broth.

2. 2.

   Bring 250 ml water to a boil for the dumplings, cube the marrow and add it with butter. Stir in flour until a white mass forms on the bottom of the pot, remove from heat, gradually beat in the eggs, season. Depending on the amount of marrow you may need more whole wheat flour or butter.

3. 3.

   Clean, peel, and dice or slice celery root, carrots, and kohlrabi. Clean and cut leek into rings. Trim and halve green beans. Wash cauliflower and break into florets. Add vegetables to broth and cook for about 15 minutes until just tender.

4. 4.

   Use two teaspoons to scoop small dumplings from the marrow dough, drop them into salted simmering water and let them cook for about 10 minutes. Remove and add to the soup. Season and sprinkle with chopped parsley. Serve the cooked soup meat alongside the vegetable soup with bone marrow dumplings.