Potato and Dumpling Soup

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Potato and Dumpling Soup
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation

Ingredients

for
4
For the dumplings
50 grams Whole spelt seeds
100 milliliters Broth
2 egg yolks
30 grams softened butter
100 grams Quark
2 egg whites
salt
cayenne pepper
½ bunch parsley
For the soup
400 grams mealy potatoes
250 grams Whipped cream
125 grams butter
freshly grated Nutmeg
400 milliliters clear Beef broth
salt
peppers
1 handful Chervil
How healthy are the main ingredients?
potatoWhipped creamparsleysaltcayenne pepperNutmeg

Preparation steps

1.

For the dumplings: Boil spelt in broth, cover and simmer for 30 minutes. 

2.

Beat egg yolks with butter, quark and spelt. Beat egg whites until stiff and gently fold into yolk mixture. Season with cayenne pepper. Rinse parsley, shake dry and minse. Fold into dough, cover and chill for at least 1 hour.

3.

For the soup: Peel potatoes and boil in salted water, drain and press through a ricer, then stir until smooth with cream and butter. Add broth and season with salt and pepper. Keep warm over low heat.

4.

Shape dough into dumplings, about 2 teaspoons each. Bring a large pot of salted water to boil and add dumplings. Cook for 3-4 minutes, remove, drain and add to soup.

Ladle soup into bowls and serve garnished with coarsely chopped chervil.