Green Soup with Saffron Dumplings
Bring 250 ml (approximately 1 cup) of water with the butter and spices to a boil in a pot. Pour in the flour all at once and stir until the dough forms a lump and a white film forms on the pot bottom. Pour the dough into a bowl. Stir in the eggs one at a time, so that a smooth dough is formed.
Rinse and trim the zucchini and cut into slices. Bring the broth, zucchini, peas and sugar snap peas to a boil in a large pot, reduce the heat and simmer for 8-10 minutes. Season with salt and pepper.
Form the dough into dumplings with two teaspoons and cook in boiling salted water for about 10 minutes, until done. Remove the dumplings from the water with a slotted spoon, drain briefly and add to the soup. Cut some fresh cress and sprinkle on the soup, then serve.