John Myers
Contents
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Ingredients
Soup
- 1 Onion
- 1 Butter
- 4 medium-sized Floury potatoes
- 1 medium-sized Turnip
- 2 Carrots
- 1 liter Vegetable broth
- Salt
- Pepper
- Nutmeg
Dumplings
- 400 g Old Bun
- 160 ml Milk
- 1 Onion
- 1 Butter
- Salt
- Pepper
- Nutmeg
- 2 Eggs
- Breadcrumbs
Instructions
Soup
- Peel the onion, potatoes, carrots and the turnip and dice everything.
- Heat some butter in a saucepan, sauté the onion until translucent, add the turnip, carrots and potatoes and sauté briefly.
- Now pour in the broth, put the lid on and let everything simmer for 20-25 minutes.
Dumplings
- Pour the boiled milk over the chopped rolls and leave to stand for about 15 minutes.
- Peel and dice the onion and sweat in a little butter until translucent, add to the rolls, season with salt, pepper and nutmeg.
- Now add the eggs and knead everything well, if necessary add some breadcrumbs.
- Shape the dough into small dumplings and place in boiling water, reduce the temperature and let it steep for 15 minutes
Complete
- When the vegetables are soft, puree the soup, if you like, you can leave it a little bit chunky and season with salt, pepper and nutmeg.
- Take the dumplings out of the water and let them drain.
Serve
- Put the soup on a plate, put the dumplings on top and if you want, you can add some fried ham and sprinkle with a little parsley.
annotation
- I always make a few more of the dumplings, then freeze them so I always have something in stock when it has to go quickly
Nutrition
Serving: 100gCalories: 81kcalCarbohydrates: 14.5gProtein: 2.6gFat: 1.2g
