Summary

Ingredients

• 75 g butter, soft
• 2 egg (s)
• 1 tablespoon heavy cream
• 0.5 teaspoon ½ salt
• 150 g reen spelled flour, fine, freshly round
• 1 pinch baking powder
• 1 ½ liter vegetable stock
• N / A chives, chopped
• N / A parsley, chopped

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Instructions

1. Beat the softened butter with the eggs until frothy. Add the cream, salt, green spelled flour and baking powder and stir well - then let it soak for half an hour.
2. In the meantime, bring the vegetable stock (or noodle soup) to the boil. Form small dumplings out of the swollen dough, add to the hot soup and let stand for about 10 to 15 minutes (do not boil!)
3. Add parsley and chives to the soup / broth as needed.