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Ingredients
Tomato Soup with Cheese Dumplings
- For the soup
- 800 grams Tomatoes
- 2 stalks Celery
- 1 shallot
- 2 Tbsps olive oil
- 4 sprigs thyme
- 1 sprig rosemary
- 1 bay leaf
- 4 white peppercorns
- 1 pinch sugar
- salt
- 600 milliliters Beef broth (or vegetable broth)
- For the dumplings
- 200 grams Ricotta cheese
- 3 egg yolks
- 40 grams breadcrumbs
- 40 grams Pastry flour
- 50 grams freshly grated Parmesan
- peppers
- Also
- 16 Cherry tomatoes
- 3 White sausages
- Basil (for garnish)
For the soup, rinse tomatoes and cut into quarters. Rinse and slice the celery. Peel shallot and chop. Sauté the celery in olive oil. Add tomato quarters, herb sprigs, peppercorns, bay leaf and sugar. Add broth and season with salt. Bring to a boil and simmer for about 45 minutes over low heat. Pour soup through a cheesecloth-lined fine sieve, making sure that broth remains clear. Pour back into the pot.
For the dumplings, mix the ricotta with the egg yolks, breadcrumbs, flour and Parmesan. Season with salt and pepper.
In a saucepan, bring salted water to a boil. Drop in dumpling shaped balls from the ricotta mixture (about two tablespoons each) and boil until done, about 6-8 minutes.
Rinse cherry tomatoes. Cut sausages diagonally into 1.5 cm (approximately .5 inch) long pieces.
Place tomatoes, sausages and dumplings in bowls and pour the hot soup over them. Serve with basil leaves for garnish.
(Percentage of daily recommendation)
| Calorie | 588 cal. | (28 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.9 g | (16 %) |