Broth with Herb-bread Dumplings
- For the dumplings
- 2 stale Pretzel (each about 100 grams)
- 8 tablespoons milk
- 1 bunch parsley
- 1 bunch Basil
- 40 grams Emmentaler cheese
- 1 egg
- 40 grams Semolina flour
- Salt and freshly ground pepper
- 1 pinch freshly grated Nutmeg
For the dumplings, cut rolls into small cubes. Add milk and soak for 30 minutes.
Rinse parsley and basil and shake dry. Reserve some basil leaves for garnish. Finely chop the herbs. Finely grate the cheese. Add herbs, cheese, egg and semolina to the rolls. Season with a little salt and a generous amount of pepper and nutmeg. Mix well.
For the broth, peel the carrot and cut into thin strips. Rinse the celery and finely chop. Heat the olive oil in a pot and sauté the vegetables. Pour in broth and bring to a boil.
Form dumpling mixture into ovals with two tablespoons and place in the strainer. Place strainer into the pot. Cover and simmer for 20 minutes.
Serve broth with bread dumplings in soup plates. Garnish with basil.