Bigi's creamy vegetable soup with curd and semolina dumplings

Ingredients for 4 servings:

• 500 g low-fat curd cheese
• 200 g semolina
• 2 eggs
• 60 g butter
• Salt
• nutmeg
• ½ bunch chives, finely chopped
• ½ bunch parsley, finely chopped
• 2 liters of vegetable broth
• 1 bunch of soup vegetables
• 1 cup of cream

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Vegetable soup with quark dumplings

Using a hand mixer, mix the quark with semolina, eggs, softened butter, and herbs until smooth and not too soft. Season with salt and nutmeg. Let the dough rest for about 20 minutes. Bring the vegetable stock to a boil. Meanwhile, clean and puree the soup vegetables, then add them to the boiling vegetable stock. Use teaspoons to scoop out small dumplings from the dough and add them to the stock. I always add a cup of cream to make the soup a little milder. When the dumplings float to the top, remove the pot from the heat and let them rest for about 10 minutes before serving.