For the Soup: * Sautee the vegetables in your Soup Pot with the Oil for about 10 minutes.
* Add about 2 litres of water, simmer for 20 30 minutes.
For the Dumplings: Mix all ingredients to form a fairly wet (not runny) sticky dough. * Drop Teaspoonsful of the dumpling mixture into simmering soup and cook for a further 2 minutes.
* Turn off heat.
* Add 200ml of Milk or a few Tablespoons of Cream
* Slowly drizzle a beaten Egg into the soup
* Add 2 -3 Tblsp White Vinegar
Serve and enjoy! Bon Apetit!
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Comments:
This was great and so simple, the parsley, beans and carrots straight from my garden.