Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dumpling dough
Soup
How it's done
Dumpling dough
Mix the flour, baking powder, herbs and salt in a bowl. Add the water and oil, mix to form a sticky dough, cover with a clean tea towel, set aside.
Soup
Heat the oil in a large pan. Sauté the celery, carrot, leek, onion and garlic for approx. 5 mins. Add the squash and herbs, cook for approx. 5 mins. Pour in the stock, season, bring to the boil, reduce the heat, cover the soup and simmer for approx. 8 mins. Shape the dough into dumplings with 2 tablespoons, add them to the soup, and leave to absorb for approx. 8 mins. Add the kale and parsley, simmer briefly. Plate up the soup, sprinkle with a little fleur de sel.
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