- 1 Bones (food group) (smoked ham) (or 500 g streaky, smoked bacon)
- 80 grams Dried plum
- 80 grams Dried pear
- 2 carrots
- 1 Parsnip
- 1 stalk Leeks
- 100 grams green Frozen pea
- 150 grams Asparagus
- 350 grams
- 4 Tbsps White vinegar
- 50 grams Pastry flour
- 125 milliliters milk
- freshly ground peppers
- 1 pinch sugar
- 1 egg
- 2 Tbsps parsley (finely chopped)
Simmer the ham bone or a couple of pieces of bacon, covered, in about 1.5 liters (approximately 1.5 quarts) of water for about 2 hours.
Soak the dried fruit in about 250 ml (approximately 1 cup) of boiling water for 1 hour to rehydrate.
Peel and chop the asparagus.
Peel and dice the carrots and parsnip.
Rinse the leek and slice both the white and light green parts.
Cut the eel into 5-cm (approximately 2-inch) pieces.
Boil 3 tablespoons of vinegar with 250 ml (approximately 1 cup) of water and let them go through the pour, about 30 minutes.
For the dumplings, cook flour, milk, salt, pepper, and sugar in a saucepan, stirring. Remove from heat, let cool slightly, stir in egg, and season with nutmeg. Shape the dumplings with 2 small spoons.
Strain the broth into a saucepan. Add the fruit with soaking liquid and root vegetables, and simmer for about 5 minutes. Then add peas and asparagus and simmer for 5 minutes more.
Drop the dumplings into the simmering broth for about 8 minutes. Season broth with salt, pepper, and a little vinegar.