Potato and Dumpling Soup
- For the dumplings
- 50 grams Whole spelt seeds
- 100 milliliters Broth
- 2 egg yolks
- 30 grams softened butter
- 100 grams Quark
- 2 egg whites
- cayenne pepper
- ½ bunch parsley
For the dumplings: Boil spelt in broth, cover and simmer for 30 minutes.
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.
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.
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.