Creamy Turnip Soup with Dumplings

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Creamy Turnip Soup with Dumplings
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in

Ingredients

for
4
For the soup
1
200 grams
500 grams
2 tablespoons
1 liter
For the dumplings
400 grams
160 milliliters
1
½ bunch
1 tablespoon
Pepper (Freshly ground)
Nutmeg (freshly grated)
2
Breadcrumbs (as needed)
For the garnish
3 tablespoons
Chopped green onion (for garnish)

Preparation steps

1.

For the soup: Peel the onion, potatoes, and turnips and cut into small cubes. In a pan with melted butter, cook the onion until soft and then add the potatoes and turnips. Sauté briefly, deglaze with the broth, and simmer for 20 to 25 minutes over medium heat.

2.

For the dumplings: While the soup is cooking, place the croutons into a large bowl. Boil the milk and pour over the bread. Let soak about 15 minutes.

3.

Peel the onion and chop finely. Rinse the marjoram, shake dry, pluck off the leaves, and chop finely. Cook the onions in hot butter in a small pot until translucent, ​​remove from heat, and stir in the marjoram. Add to the dumpling dough. Season with salt, pepper, and nutmeg. Beat the eggs and add to the dough. With your hands, knead the mixture well. If necessary, add a little extra breadcrumbs, so that the dough is easily malleable.

4.

Fill a large pot with salted water and bring to a boil. Moisten your hands to prevent sticking and shape the dough into dumplings. Once all the dumplings are shaped, carefully add to the boiling water and lower the temperature to a simmer. Only cook for about 20 minutes. Drain well.

5.

To serve: Puree the soup with an immersion blender. If needed, add a little broth until the desired consistency is reached. Season with salt, pepper, and nutmeg. Spoon the soup into bowls with the dumplings. Garnish with chopped chives.