Clear broth with spinach dumplings and vegetable julienne

Ingredients

Directions

1. 1

   Peel and quarter the onion. Clean or peel the vegetables, wash and cut into fine strips. Heat 20 g fat, fry vegetables in it and season with salt. Add 1 litre of water, bring to the boil and cook for about 45 minutes. In the meantime clean and wash spring onions. Peel and wash the carrots.

2. 2

   Cut both into fine strips. Boil up milk, salt and 20 g fat. Pour in flour at once and stir until the dough comes off the bottom of the pot as a dumpling. Remove from the heat and stir in the egg. Clean, wash and puree the spinach. Stir into the dumpling mixture. Form small dumplings and put them into boiling salted water. Let them simmer at low heat for about 10 minutes, remove them. Pour stock through a sieve back into a pot and bring to the boil. Add strips of spring onion and carrot and cook for 2-3 minutes. Season soup with salt and pepper.

3. 3

   Stir into the dumpling mixture. Form small dumplings and put them into boiling salted water. Let them simmer at low heat for about 10 minutes, remove them. Pour stock through a sieve back into a pot and bring to the boil. Add strips of spring onion and carrot and cook for 2-3 minutes. Season soup with salt and pepper. Add dumplings. Arrange in soup bowls