Tomato Soup with Basil Dumplings
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg tomato (s)
- 200 g onion (s), diced
- 50 g bacon, mixed, diced
- 1 liter meat broth
- 1 bunch basil
- 125 ml milk
- 40 g butter
- 65 g flour
- 1 egg (s)
- salt
Print Recipe
Pin Recipe Instructions
- Cut the stems out of the tomatoes. Roughly dice tomatoes. Steam the bacon and onions until translucent. Add tomatoes and meat stock and cook for 10-15 minutes.
- In the meantime, finely chop the basil and set aside a few leaves for garnish. Bring the milk, butter and salt to the boil, add the flour. Stir until a dough ball loosens from the bottom. Put in a bowl, let cool down a bit and fold in the egg. Knead the almost cooled dough with the basil and form small dumplings.
- Strain the soup through a sieve and let the dumplings steep in it over a mild heat. When they`re done, they swim up. Serve the soup sprinkled with basil.
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