Tomato broth with parmesan dumplings

Name: Tomato broth with parmesan dumplings
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 60 g Butter; 1 TEASPOON dried basil; 100 g finely grated parmesan cheese; 1 egg (size M); 60 g Flour; 7-10 Tbsp Salt; 1 Onion; 1-2 Garlic cloves; 2 Tomatoes; 2-3 TABLESPOONS Oil; 400 ml Vegetable broth (instant); 1 glass (400 ml) Vegetable stock; 7-10 Tbsp freshly ground white pepper; 1/2 bunch Parsley; 7-10 Tbsp Basil

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

60 g Butter
1 TEASPOON dried basil
100 g finely grated parmesan cheese
1 egg (size M)
60 g Flour
7-10 Tbsp Salt
1 Onion
1-2 Garlic cloves
2 Tomatoes
2-3 TABLESPOONS Oil
400 ml Vegetable broth (instant)
1 glass (400 ml) Vegetable stock
7-10 Tbsp freshly ground white pepper
1/2 bunch Parsley
7-10 Tbsp Basil

Directions

1
For the dumplings, whisk butter with the whisk of the hand mixer until foamy. Knead in basil, cheese, egg, flour and salt. Cover the mixture and put it in a cool place. Peel onion and garlic and dice finely. Wash and clean the tomatoes and carve them crosswise. Heat oil in a pot, fry onions and garlic until transparent. Deglaze with broth and stock, season with salt and pepper and bring to the boil.
2
Add the tomatoes to the stock and simmer covered over a low heat for 5 minutes. In the meantime, form small dumplings from the butter-cheese mixture with wet hands. Lift the tomatoes out of the stock with a skimmer and let them drip off. Add dumplings to the stock and cook over a low heat for 8-10 minutes. In the meantime wash parsley, dab dry and chop finely. Serve the broth and dumplings sprinkled with parsley in plates. Garnish with basil as desired