Rolling soup

Ingredients for 2 servings:

• 1 m.-large zucchini
• 1 onion(s)
• 1 tbsp flour
• 1 shot of sherry or similar or good vinegar to deglaze
• ½ liter vegetable broth
• 1 handful of dumplings (butter dumplings or semolina dumplings)
• 1 handful of cherry tomatoes
• Thyme
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

Wash the zucchini and scoop out balls using a melon baller. Finely chop the remaining zucchini. Finely dice the onion and fry it with the chopped zucchini in a little oil until it smells deliciously roasted. Dust the onions and zucchini with a little flour and deglaze with the sherry or vinegar. Then add the stock and simmer until the zucchini is quite soft. Puree the soup, add the thyme, the zucchini balls, and the dumplings. Let the balls and dumplings cook until tender. Season with salt and pepper. Just before serving, add the washed cherry tomatoes. I like the soup best when all the dumplings are the same size. You can, of course, add meatballs as well. It also looks nice if you color some of the butter dumplings red with tomato paste. You can also let the dumplings cook in extra salted water and then add them to the soup.