Summary

Ingredients

• 1 ½ liter poultry broth, strong
• 50 g carrot (s)
• 50 g leek
• 50 g celery
• 500 g tomato (s)
• 450 ml tomato (s), canned (pelati)
• 2 sprigs tarragon
• 3 egg (s), including the egg white
• 30 g butter
• 4 egg (s), including the yolk
• 50 g white bread, rated
• 100 g parsley, smooth
• salt and pepper
• nutmeg

Print Recipe Pin Recipe

Instructions

1. Cut the carrot, leek and celery into cubes and add to the cold chicken stock. Scald the tomatoes, peel, core and dice. Roughly chop the peeled tomatoes (do not drain the juice!). Also add the tomatoes to the poultry stock. Add the tarragon sprigs. Bring to the boil on a medium fire and simmer gently for about 1 hour. Take off the fire and let it cool down. Pass through a sieve and collect the soup.
2. Beat 3 egg whites lightly and add to the cold soup, bring to the boil again and pass through a sieve lined with a strainer. If you like, you can add a dash of gin to the soup.
3. Pluck the parsley from the stalks, blanch for one minute in boiling water, chop up with the mixer and pass through a sieve, catch the puree (which is more like juice). Mix the butter with the egg yolk until foamy, add the grated white bread and the parsley puree, season with pepper, salt and nutmeg and knead all the ingredients together well. Put the mixture in the refrigerator for a few hours. Shape the dumplings and let them stand for about 5 minutes in lightly salted water that is not yet boiling.
4. Put the parsley dumplings in preheated plates and pour the clear tomato soup on top.