Vegetable Soup with Dumplings
Vegetable soup with dumplings from Spoonsparrow is a classic and healthy starter that always hits the mark!
Ingredients
- 50 g butter
- 2 Eggs
- 50 g crème fraîche
- 1 stalk Parsley
- Salt
- Pepper
- a pinch nutmeg
- 90 g whole wheat flour
- 1 Carrot
- 200 g leeks
- 1 l clear vegetable broth
Instructions
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1.
Whisk butter until fluffy. Separate the eggs. Mix crème fraîche with yolks and gradually fold into the butter. Wash, dry, finely chop parsley and add it, seasoning with salt, pepper, and nutmeg.
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2.
Beat egg whites until stiff peaks form and fold them into the yolk mixture along with flour. Cover and refrigerate for 15 minutes.
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3.
Meanwhile peel the carrot and cut into thin strips. Clean the leeks, trim, and slice both white and light green parts into fine strips. Simmer in broth for about 6 minutes, seasoning the broth with salt and pepper.
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4.
Boil a generous pot of salted water. Shape small dumplings and drop them into the boiling water. Remove from heat and let the dumplings sit for 10 minutes.
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5.
Serve by ladling soup onto plates, adding some vegetables and dumplings on top.
