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Soup with Carrot Dumplings
Ingredients
| 600 g | carrots |
| 2 tbsp | butter |
| 2 tsp | sugar |
| salt | |
| 100 ml | water |
| 2 | egg yolks |
| 4 tbsp | breadcrumbs |
| 2 tbsp | curd cheese |
| 2 tbsp | parsley, chopped |
| 1 1/2 l | vegetable stock, hot |
Method
Preparation time: ca. 25 min / Cooking / Baking Time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a
Peel and dice the carrots.
In a saucepan heat the carrots with the butter, 2 teaspoons of sugar, a pinch of salt and the water. Bring to the boil, cover and stew for 15 minutes. Drain the carrots and pass through a sieve.
Combine the carrot puree with the egg yolk, breadcrumbs and curd cheese. Season with salt and pepper and stir in the parsley.
Use two teaspoons to scoop dumplings out of the mixture, transfer the dumplings into the hot but not boiling vegetable soup and simmer for 5 minutes until the dumplings are done.
Ladle the soup, each with some dumplings, in preheated soup plates and serve.
In a saucepan heat the carrots with the butter, 2 teaspoons of sugar, a pinch of salt and the water. Bring to the boil, cover and stew for 15 minutes. Drain the carrots and pass through a sieve.
Combine the carrot puree with the egg yolk, breadcrumbs and curd cheese. Season with salt and pepper and stir in the parsley.
Use two teaspoons to scoop dumplings out of the mixture, transfer the dumplings into the hot but not boiling vegetable soup and simmer for 5 minutes until the dumplings are done.
Ladle the soup, each with some dumplings, in preheated soup plates and serve.
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