Zucchini Soup with Quark Dumplings

Ingredients

• 600 g small zucchini
• 1.2 l Vegetable broth
• 100 ml dry white wine
• 4 Tbsp breadcrumbs
• 4 tbsp milk
• 1 tbsp flour
• 100 g quark
• 1 egg yolk
• 2 tbsp finely chopped basil
• Salt
• ground pepper
• nutmeg

Instructions

1. 1.

   Whisk the breadcrumbs with milk. Stir in flour, quark, egg yolk and 1 tbsp basil; season with salt and pepper. Let rest for about 30 minutes.

2. 2.

   Bring approximately 1.5 l of salted water to a boil. Using two teaspoons, cut about 24 small dumplings from the quark mixture and drop them into the boiling water. Reduce heat and simmer gently for about 10 minutes, then stop boiling. Remove the dumplings, drain, and keep warm.

3. 3.

   Wash, trim, and slice the zucchini into very thin strips.

4. 4.

   Bring vegetable broth and wine to a boil in a pot. Add the zucchini strips and let cook for about 1 minute. Season with salt, pepper, and nutmeg. Arrange the quark dumplings on preheated shallow plates, pour the hot broth over them, and sprinkle with remaining basil before serving.