Green Spelled Soup with Butter Dumplings
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch soup vegetables
- 60 g reen spelled, round
- 2 tablespoon butter
- 1 ¼ liter meat broth or vegetable broth
- salt and pepper
- nutmeg
- 1 tablespoon parsley
- 2 tablespoon heavy cream
- 40 g butter
- 1 egg (s)
- salt
- 1 roll, old, soaked
- 50 g breadcrumbs (wake-up flour), approx.
- Nutmeg,
- 2 tablespoon parsley
Print Recipe
Pin Recipe Instructions
- Finely dice the soup vegetables.
- Sweat the green spelled flour with butter, deglaze with the meat or vegetable stock, add the vegetables and cook for about 15 minutes.
- Season well with salt, pepper and nutmeg and mix finely with a hand blender.
- Refine with cream and parsley just before serving.
- Marrow or butter dumplings:
- Melt the butter or beef pulp and allow to cool. Beat the egg and a pinch of salt with the fat until frothy. Mix the soaked, torn bread roll with the baking flour, spices and parsley. Roll small dumplings and let a test dumpling brew. Then leave the remaining dumplings in the soup for about 5 - 10 minutes.
- Serve the soup with the dumplings.
- Tip:
- Usually I make more dumplings and freeze them.
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