- 1 liter Chicken broth
- 1 pinch Nutmeg, freshly grated
- 1 pinch Pepper White
- 40 g Cooked ham
- 30 g Unsalted butter
- 1 pinch Salt
- 1 Egg yolk, size M
- 30 g Flour, type 405
- 1 tsp Baking powder
- 4 tsp Celery leaves, fresh or frozen
- Let the broth get hot and season with nutmeg and pepper. Cut the ham into very small pieces. Mix the softened butter with a pinch of salt until frothy. Add the egg yolk and stir until homogeneous. Then sprinkle in the flour and baking powder in a teaspoon and mix in until smooth. Fold in the ham pieces.
- Form 12 small cams with 2 wet teaspoons and let them slide into the simmering broth. Simmer for five minutes, then remove from heat and let stand with lid for about 5 minutes. Chop the fresh, washed celery leaves and add to the broth. Spread the dumplings and the broth on the soup bowls, serve and enjoy.
Serving: 100gCalories: 3kcalCarbohydrates: 0.2gProtein: 0.4gFat: 0.1g