Vegetable broth with cheese dumplings

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean, wash and chop the soup greens. Peel and quarter the onion. Heat the oil in a pot. Brown the onion in it. Add soup vegetables and fry briefly. Deglaze with 3/4 l water and bring to the boil. Cover and simmer for 20-25 minutes

2. 2

   Boil 100 ml of water. Sprinkle in semolina and stir until the dough separates from the bottom of the pot like a dumpling. Grate cheese directly into the semolina and let it melt. Season with salt and pepper. Let the mixture cool down a little. Then form dumplings with moistened hands or 2 teaspoons

3. 3

   Clean and wash the celery and cut into sticks or thin slices. Sieve broth and bring to the boil. Cook the celery on low heat for about 10 minutes. Add the dumplings and cook for about 7 minutes

4. 4

   Season the vegetable stock with salt, pepper and stock if necessary. Garnish with chervil leaves

Nutrition Facts

KCAL
120 kcal

CARBS
11 g

FATS
5 g

PROTEINS
6 g