76kcal
3g
14g
3g
1g
2g
11g
985mg
- 1 Onion
- 1 Garlic clove
- 1 stalk Leek
- 20g / 0.7oz Ginger
- 2 Carrots
- 1/2 Celery root
- 1 Fennel bulb
- 1/2 bunch Parsley
- 2 tbsp Salt
- 1 tsp whole Black peppercorns
- 2 Juniper berries
- 2 Cloves
- 30g / 1.05oz Butter
- 80g / 2.8oz Spelt semolina
- 1 Egg
- to taste freshly grated Nutmeg
1. Peel 1 Onion and 1 Garlic clove. Clean and wash 1 stalk Leek. Cut Onion and Leek into rings, leave Garlic whole. Peel and slice 20g Ginger. Clean, wash, and dice 2 Carrots, 1/2 Celery root, and 1 Fennel bulb.
2. In a large pot, roast Onion, Garlic, and Ginger without fat. Add the remaining vegetables and pour in 3.5 liters of cold water.
3. Wash 1/2 bunch Parsley, shake dry, and add with the spices (2 tbsp Salt, 1 tsp whole Black peppercorns, 2 Juniper berries, 2 Cloves).
4. Bring the soup to a boil, cover, and simmer over low heat for 1 hour.
5. Strain the vegetable broth through a fine sieve.
6. For the dumplings, melt 30g Butter and mix with 80g Spelt semolina and 1 Egg. Season with Salt, Pepper, and freshly grated Nutmeg.
7. Form dumplings with 2 teaspoons and cook in boiling salted water until they float.
8. Serve the vegetable broth with the dumplings.
35% of RDI
59% of RDI
14% of RDI
0% of RDI
0% of RDI
59% of RDI
34% of RDI
Many recommend strong chicken broth as a home remedy. You can also make it easily: For this, boil 1 soup chicken (approx. 1 kg) in salted water. After 2 hours, add vegetables and simmer for another hour. Remove the chicken, strain the broth, and serve the meat with the broth.
© 2024 GrowwW
