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Ingredients
Vegetable Dumpling Soup
- For the soup
- 1 Cauliflower (700 grams or 1.5 pounds)
- 2 carrots
- 2 small Kohlrabi
- 100 grams Snow peas
- 1 ½ liters Vegetable broth
- salt
- freshly ground peppers
- 1 Tbsp chopped parsley
- For the dumplings
- 350 milliliters milk
- salt
- freshly ground peppers
- 150 grams Semolina flour
- 1 Tbsp scallions
- 1 Tbsp chopped parsley
- 3 eggs
- Nutmeg
- For the garnish
- Herb flower
For the dumplings: Boil milk with salt and pepper. Stir in flour, boil, cover and simmer over low heat for 5 minutes, stirring frequently. Remove from heat and stir in chives and parsley. Then stir in eggs, one by one, and season with nutmeg.
For the soup: Cut cauliflower into small florets. Peel carrots and kohlrabi. Thinly slice carrots and dice kohlrabi.
Boil broth and add cauliflower, carrots and kohlrabi. Simmer for about 8 minutes, then add snow peas and cook until al dente.
Form small dumplings from semolina mixture. Bring a large pot of salted water to boil and drop dough into boiling water. Simmer dumplings for about 5 minutes. Remove and drain.
Season soup with salt and pepper, stir in parsley and add dumplings. Ladle soup into bowls and serve garnished with herb flowers.