John Myers
Ingredients for 4 servings:
- 1 bunch of soup vegetables
- 2 liters of vegetable broth, approx.
- 200 g flour
- 50 g sugar
- 2 large eggs, possibly 3
- a few stalks of parsley, finely chopped
- some chives, finely chopped
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
light soup with fresh vegetables
First, clean, wash, and chop the vegetables for the soup (other vegetables can be used if desired). Then, bring the vegetable stock to a boil and cook the vegetables in it. Season with salt and pepper. To avoid lumps, stir together the flour and sugar, then add the eggs. Mix everything together to form a fairly firm dough. The dough should pull away from the spoon with difficulty. If the dough is too soft, add a little more flour. Use a tablespoon to pick up smaller lumps of dough and cook them in the still-simmering soup. The lumps are cooked when they float to the surface. Finally, sprinkle the soup with parsley and chives. Tip: If you like, you can add a dollop of sour cream or crème fraîche to the soup.
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