Vegetable Soup with Bratwurst Dumplings

Ingredients

• 200 g potatoes
• 3 Carrots
• 400 g savoy cabbage
• 1 onion
• 1 tbsp butter
• 1 l vegetable broth
• 480 g raw veal bratwurst (equivalent to 2 pairs)
• 4 tbsp diced turkey bacon
• 200 g whipping cream
• Salt
• Pepper
• nutmeg
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Peel, wash and roughly chop the potatoes. Peel, peel and cut the carrots into sticks.

2. 2.

   Wash, trim, quarter lengthwise, remove core and cut savoy cabbage into strips. Peel and dice the onion.

3. 3.

   Heat butter in a pot and sauté the onion over medium heat for 2 minutes until translucent. Add the potatoes, one‑third of the carrots and the cabbage; stir for 3–4 minutes over medium heat. Pour in vegetable broth, cover and simmer for 25 minutes over low heat.

4. 4.

   Meanwhile bring water to a boil in a separate pot and salt it. Cook remaining carrots and cabbage separately for 5 minutes each over medium heat, remove, shock in cold water and drain in a sieve. Re‑boil the salted water, reduce heat and press small dumplings made from bratwurst meat directly into the water; simmer for 10 minutes over low heat.

5. 5.

   Sauté turkey bacon cubes in a dry pan over medium heat until crispy, about 3–4 minutes.

6. 6.

   Blend the soup with an immersion blender, stir in cream, season with salt, pepper, nutmeg and lemon juice. Add dumplings and blanched vegetables to the soup, reheat and serve topped with crispy turkey bacon.

7. 7.