Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 50 g butter
- 250 ml milk
- 150 g reen spelled
- 30 grams wheat
- 2 egg (s)
- 1 liter vegetable broth
- 1 tablespoon parsley, chopped
- 1 tablespoon chives, chopped
- salt
- Nutmeg, grated
Print Recipe
Pin Recipe Instructions
- Bring the butter and milk to the boil together, season with salt and nutmeg. Coarsely grind green spelled in a flour mill, grind wheat finely. Add both types of grain to the milk and stir until a lump has formed that loosens from the bottom of the pot. Let this mixture cool for a few minutes and then stir in the eggs.
- Heat the vegetable stock. It shouldn`t boil bubbly.
- Using two teaspoons, cut small dumplings from the grain mixture and add to the vegetable stock. The dumplings should steep for about 15 minutes on a low heat. Finally sprinkle with the chopped herbs.
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