Summary

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

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Instructions

1. Finely dice the soup vegetables.
2. Sweat the green spelled flour with butter, deglaze with the meat or vegetable stock, add the vegetables and cook for about 15 minutes.
3. Season well with salt, pepper and nutmeg and mix finely with a hand blender.
4. Refine with cream and parsley just before serving.
5. Marrow or butter dumplings:
6. 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.
7. Serve the soup with the dumplings.
8. Tip:
9. Usually I make more dumplings and freeze them.