Clear tomato soup with parsley dumplings

Ingredients for 6 servings:

• 50 g carrot(s)
• 50 g leek
• 50 g celeriac
• 1 ½ liters chicken stock, strong
• 500 g tomatoes
• 450 ml tomatoes, peeled (pelati)
• 2 sprigs of tarragon
• 3 egg whites
• 100 g parsley, flat
• 30 g butter
• 4 egg yolks
• 50 g white bread, grated
• salt and pepper
• nutmeg

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 13 hours 55 minutes

Dice the carrot, leek, and celery and add to the cold chicken stock. Blanch the tomatoes, peel, deseed, and dice them. Roughly chop the peeled tomatoes (do not drain the juice!). Add the tomatoes to the chicken stock. Add the tarragon sprigs. Bring to a boil over medium heat and simmer gently for about 1 hour. Remove from the heat and let cool. Strain through a sieve, reserving the soup. Lightly beat 3 egg whites and stir into the cold soup, bring back to a boil, and strain through a sieve lined with a cheesecloth. If you like, you can season the soup with a dash of gin. Pluck the parsley from the stems, blanch it in boiling water for one minute, chop it in a blender, and press it through a sieve, reserving the puree (it’s more like juice). Cream the butter and egg yolk until fluffy. Add the grated white bread and parsley puree, season with pepper, salt, and nutmeg, and knead all ingredients thoroughly. Place the mixture in the refrigerator for a few hours. Form into dumplings and let them simmer for about 5 minutes in lightly salted, barely boiling water. Place the parsley dumplings in warmed bowls and pour over the clear tomato soup.