Summary

Ingredients

• 1 kohlrabi
• 1 cauliflower
• 1 broccoli
• 2 large carrots
• 1 leek stick (s)
• 0.5 ½ celery root
• 1 large onion (s)
• 4 spring onion (s)
• a few stalks celery, just the leaves
• 1 bunch parsley, curled
• Salt and pepper, whiter, from the mill
• 3 tablespoon oil (sunflower oil)
• 1 pinch (s) nutmeg
• 6 freshly picked basil leaves
• 2 sheets tarragon
• 2 liters water

For the dumplings:

• 1 tablespoon butter
• 1 egg (s)
• 1 cup breadcrumbs, homemade if possible
• Salt and pepper, black, from the mill
• 1 pinch (s) nutmeg
• 1 cup broth, removed from the soup

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Instructions

1. Wash all vegetables thoroughly and remove any spoiled areas (remove withered leaves, woody parts and throw them away as well as carrot skin and onion skin.)
2. Then peel the vegetables where necessary. Stalked parsley and celery. Save the peel and tender leaves of kohlrabi, cauliflower, celery bulb and broccoli along with the stalks of parsley and celery.
3. Bring the water with a little salt (1 teaspoon per liter approximately) to a boil in a large saucepan and thoroughly boil the saved waste from the vegetables (peels, stems, tender leaves) over a low flame.
4. Meanwhile, cut the celery root into the finest cubes (approx. 6 x 6 x6 mm), quarter or sixth carrots lengthways and cut into 3-4 mm thick slices, also finely dice the large onion. Cut the leek into fine rings. Eighth kohlrabi across the vertical axis and cut into 3-4 mm thick slices, remove the outer larger florets from the peeled cauliflower and broccoli and set aside. Only the finer florets from the top center are suitable for the soup, the rest can be used as a side dish with the main course or frozen for later. Cut the broccoli and cauliflower into florets the size of a mocha to a teaspoon.
5. Heat sunflower oil in a pan or wok and then let the celery cubes, carrot slices and onion cubes become translucent.
6. Finely strain the stock from the vegetable pods and stems; Throw away residue. Remove approx. 1/8 liter from the brew for the filler.
7. Put the vegetable stock back on the fire and first add the braised vegetables from the pan. 2-3 minutes afterwards add white pepper, add a little salt if necessary and let everything simmer gently. When the carrot and celery are almost cooked but still firm to the bite, add the kohlrabi first, then the broccoli, cauliflower and the spring onions every 2-3 minutes. For the time being, only let everything steep on the smallest flame. Make sure that the vegetables still retain their bite and don`t get too soft.
8. Season to taste with salt, white pepper, tarragon and basil. The vegetables should be able to swim easily in the broth. Therefore, if necessary, fill up with water and then use the o. Season the spices. *)
9. Now the deposit:
10. Mix the butter with the egg with a little salt, a pinch of nutmeg and a little black pepper, process with the breadcrumbs and some of the reserved vegetable stock to a smooth, but relatively firm mass.
11. Do not cut any amounts out of the mocha spoons and form small dumplings. To finish the dumplings, I take just under a liter of the pure broth just before serving, and cook the dumplings in a separate pot until they float and are still a bit pulled after they have been taken from the fire.
12. The main part of the soup is only heated up to approx. 70-80 ° C and then the broth with the finished dumplings is added again.
13. Now add the leek rings and the finely chopped leek of the onions to the broth. Add the not too finely chopped celery and leave to stand for another five minutes. The finely chopped parsley leaves are only sprinkled over the portions when serving.
14. *) I like to prepare the soup up to this point in the evening before consumption and let it steep overnight as it cools.
15. In this form, the soup is only intended as a pre-soup. There is no binding or adding of potato cubes in order to get a nice look and not to achieve too much saturation effect.