Green Soup with Saffron Dumplings
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 415 kcal | (20 %) | ||
| Protein | 17.9 g | (18 %) | ||
| Fat | 21.1 g | (18 %) | ||
| Carbohydrates | 38 g | (25 %) |
Ingredients
- Ingredients
- 75 grams butter
- salt and freshly ground pepper
- 1 pinch grated Nutmeg
- 1 generous pinch ground saffron
- 130 grams Pastry flour
- 2-3 medium eggs
- 2 Zucchini
- 1 l Instant vegetable broth
- 400 grams Frozen pea
- 150 grams Snow peas
- 1 Cress bowl
Preparation steps
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.
