Potato curry soup with meat dumplings

Ingredients for 4 servings:

• 700 g potato(s), waxy
• 100 g onion(s)
• 40 g butter
• 1 tbsp curry powder, mild
• 1 tbsp tomato paste
• 1 liter vegetable broth
• 250 g veal sausage, raw
• 3 tbsp sunflower oil
• some salt
• some chili powder
• 1 dashes white wine vinegar
• 1 spring onion(s)
• 3 tbsp fried onions
• some chervil, fresh

Instructions

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

Peel, wash, and dice the potatoes. Peel and finely dice the onions. Melt the butter in a saucepan and sauté the diced potatoes and onions. Sprinkle with curry powder and stir in the tomato paste. Add the stock and simmer for about 15 minutes. Press the veal sausage meat out of the casing onto a lightly oiled plate and form into small balls. Heat the remaining oil in a pan and fry the veal sausage meat balls for about 3 minutes until golden brown on all sides. Season the soup with a little salt, chili powder, and a dash of white wine vinegar. Add the veal sausage meat balls. Trim and rinse the spring onions, and slice diagonally into thin rings. Sprinkle them over the soup along with the fried onions and garnish with some chervil.