John Myers
Vegetable Soup with Marrow Dumplings
The perfect vegetable soup with marrow dumplings recipe with a picture and simple step-by-step instructions.
- 40 g Branded butter
- 1 Kohlrabi with the green
- 2 Carrots
- 1 Parsley root
- 1 kl. Leek sticks young
- 0,5 Cauliflower fresh
- 3 Potatoes
- 1 Cup Frozen peas
- Broth to pour on
- 10 Bone marrow dumplings **
- Preliminary work: Chop the potatoes and all the vegetables in a soup-appropriate size, putting the tender kohlrabi leaves aside for later.
- Heat the butter in a large saucepan and gently sauté the carrots, parsley root and leek. Add the kohlrabi, cauliflower and potatoes and pour in enough stock to cover everything about 1 cm. When the soup boils, simmer gently for about 20 minutes.
- During this time, cook the marrow dumplings in lightly salted water and finely chop the kohlrabi green.
- After the 20 minutes, add the peas to the soup and cook for another 5 minutes, then fold in the finished marrow dumplings and the fresh kohlrabi, season to taste and serve.
- There was a lonely sausage that I added for my sweetheart – the men just want to see “meat”, although he also really enjoyed my vegetable soup!
- ** My recipe for the marrow dumplings is here in my cookbook: Mark dumplings
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