These butter dumplings are an old family recipe. They are quick to make and are an excellent addition to various vegetable soups. My mother used to make them quite often and I have always loved them. Just by using different types of vegetables, this vegetarian soup always gets new flavours. I like it very much with onions, leeks, celery, carrots, peas and green beans. If you don't have time to clean and cut the vegetables, you can quickly conjure up a soup from frozen soup vegetables.
For the vegetable soup:
1-2 tablespoons of vegetable oil
500 grams of soup vegetables (e.g. onions, leeks, celery, carrots, peas, green beans)
1 tablespoon vegetable stock paste
1 litre of water
For the butter dumplings:
60 grams of butter
3 eggs
1 pinch of salt
1 pinch of nutmeg, grated
120 grams of flour
1/2 bunch of parsley, chopped
1. Clean the vegetables and cut them into rings, slices or small pieces.
2. Sauté the leek and the onion in a little oil.
3. Add the celery, the carrots and the other vegetables and sweat them in the oil.
4. Pour in the vegetable stock and briefly bring to the boil. Then switch the temperature to the smallest flame.
5. In the meantime, stir the batter for the butter dumplings.
6. Beat the butter with the eggs until frothy.
7. Add the salt and the grated nutmeg.
8. Fold in the flour and the finely chopped parsley.
9. Using two teaspoons, cut small dumplings from the dough and place them on the vegetable stock. Let it simmer for about 1/2 hour.
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