Mimi's elderflower soup with dumplings

Ingredients for 4 servings:

• 5 elderflower heads
• 60 g sour cream
• 3 lovage leaves
• 2 pinches of nutmeg
• 1 liter beef broth
• 600 g pasta dough
• 1 pinch of salt
• 1 pinch(s) of pepper
• some chives, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Prepare the filling: First, strip the elderflower blossoms from the umbels. Discard the stems afterward. Finely chop the lovage leaves (alternatively, you can add a few drops of Maggi). Then mix the blossoms with the cream and lovage. Set aside a few blossoms for garnish at the end. Season with nutmeg, salt, and pepper. Roll out the pasta dough thinly with a rolling pin (approx. 1 mm thick). Cut out round shapes with a glass (approx. 7 cm in diameter). Place half a teaspoon of the filling into the center of each dough circle. Moisten the edges with water to help them stick together. Fold the edges together to form semicircles and press down. For the broth, you can use stock cubes, ready-made stock, or homemade bouillon, but the higher the quality of the stock, the tastier the end result. Bring the beef broth (vegetarians can, of course, use vegetable broth instead) to a boil. Add the dumplings and let them stand for 25 minutes. Depending on the thickness of the dough, they may need a little longer. The finished soup can be garnished with fresh chives and elderflowers. Serve with fresh white bread and a smooth Alsatian wine. Tip: Since elderflowers only bloom for 1-2 weeks a year, you can also make a larger batch of dumplings and freeze them.