Summary

Ingredients

• 2 bell pepper (s), green
• 1 leek (leek)
• 1 stick (s) celery
• 1 onion (s) (vegetable onion)
• 200 g ham, cooked
• 100 g spaetzle, cooked
• 1 liter beef broth
• 50 g butter
• 2 tablespoon pepper - grains, green
• 2 tablespoon parsley, chopped
• 1 pinch nutmeg, grated
• salt

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Instructions

1. Peel off the vegetable onion. Clean the celery, remove the hard threads. Clean the leek. Halve and core the peppers and remove the white partitions.
2. Wash the vegetables and cut into fine strips.
3. Melt the butter in a saucepan. Lightly brown the vegetables in it, deglaze with beef stock. Reduce the heat and simmer gently over a low heat for about 15 minutes.
4. Cut the cooked ham into strips and add to the soup together with the spaetzle shortly before the end of the cooking time.
5. Season the soup with peppercorns, parsley, salt and nutmeg and serve.