Summary

Ingredients

• 3 bell peppers, yellow
• 1 small onion (s)
• 2 cloves garlic)
• some lemon juice
• 1 liter chicken broth or vegetable broth
• 250 ml whipped cream (whipped cream)
• honey
• 400 g ricotta (if necessary also curd cheese, quark)
• 3 egg (s)
• 80 g parmesan, rated
• 50 grams flour
• salt and pepper
• sour cream
• 1 small red pepper (s) for decoration
• possibly rosemary, a few twigs as a garnish, if necessary
• nutmeg
• Tabasco
• rosemary

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Instructions

1. For the soup, clean the yellow peppers and cut into small cubes. Peel the onions and cut into small cubes. Sweat the onions in a little oil. Add diced paprika and squeezed garlic and fry briefly. Pour lemon juice, chicken stock and whipped cream on top and season with honey, Tabasco, rosemary and salt. Let simmer for about 10 minutes. Then puree the soup and season to taste again.
2. For the dumplings, stir the ricotta with the eggs, parmesan, salt, flour, salt, pepper and nutmeg until smooth. Let the dough rest for 10 minutes. Form dumplings out of this and let simmer in salted water for about 10 minutes.
3. Put the dumplings in the soup - do not boil again! Add some sour cream to the soup. Clean the red peppers and cut into small cubes, then sprinkle over the soup for decoration. Serve garnished with sprigs of rosemary.