Plumm soup with Klüter

Ingredients for 2 servings:

• 500 g plum(s), pitted, more if desired
• 100 g sugar, nB also more or less
• 1 liter of water, nB also more
• n. B. Cinnamon powder
• n. B. starch flour
• 250 g flour
• 1 pinch of salt
• 1 tbsp sugar
• 2 tsp, leveled baking powder
• 1 tbsp vanilla sugar
• 3 eggs
• 75 ml milk, possibly more, up to 100 ml

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Plum soup with dumplings

Pit fresh plums, halve them, and add sugar if desired. Let them stand for about 1 hour to allow the juice to drain. Then cook with water (if needed) and a little cinnamon until the plums are soft. In the meantime, make the dough for the dumplings. Put all the dry ingredients in a large bowl and mix. Gradually stir in the eggs and milk using a dough hook. Let the dough rest for about 10 minutes. Thicken the soup with 1-2 teaspoons of cold, mixed cornstarch, but this can also be omitted. Add the dumplings to the hot soup. To do this, scoop out some of the dough from the mixture in the bowl with a tablespoon and drop it into the soup with a second tablespoon. Don’t use too much dough, or the dumplings will be too big. Once all the dumplings are next to each other in the soup, simmer gently for another 5-10 minutes. The soup can be eaten hot or cold. Tip: You can also use plums from a jar and then top up the juice with water.