Madeleines Bröllop Soppa (Ralph Morgenstern)

For the soup, wash and clean the chicken (remove the remaining quills, cut out the gland on the rump, dissolve the fat as much as possible) and bring to the boil with 4 teaspoons of salt and water. Cook the chicken gently for about 40 minutes.

Remove the cooked chicken and let it cool down. Then remove the skin and peel off the meat. Cut the detached meat into larger pieces.

Clean and dice the vegetables. The tender kohlrabi and the young celery leaves are part of it. Cook the vegetables separately with a little water and a small teaspoon of salt (just a few minutes so that they are still firm to the bite).

Preparation of the semolina dumplings: Bring the milk to the boil, together with the butter and spices. Stir in the semolina until a smooth dumpling loosens from the bottom of the pan. Then remove from the fire and work the beaten egg with 3 tablespoons of grated cheese if you like.

With a teaspoon dipped in cold water, cut off the dumplings and let them steep in boiling salted water or broth. Only at the very end add the desired amount of vegetables (without the vegetable stock), the chicken and the semolina dumplings in the chicken stock, carefully fold in, season to taste and serve.

Instead of semolina dumplings, noodles, starch noodles, rice or egg cakes are also recommended.

For the bread dumplings, stir butter until foamy, add some breadcrumbs, egg, salt and, if you want, the steamed parsley greens. Continue to stir until foamy and add enough breadcrumbs until the dough holds. Then season with salt.

Shape a sample dumpling (about 2.5 cm in diameter). Cook gently for 3 minutes, then leave to stand for 10 minutes. When it crumbles, add a little butter and breadcrumbs. Then cook all the dumplings. You can also bake them in fat (add about 3 cm of oil to a saucepan and fry them). Serve with the soup.