Autumn Vegetable Soup

1. 

carrots 8.75 oz (250 g) • parsley 5.25 oz (150 g) • kohlrabi 8.75 oz (250 g) • celery 5.25 oz (150 g) • unsalted butter 1.75 oz (50 g) • salt 1.5 tsp

Trim the vegetable and roughly grate it. Steam in the butter, salt when for adults.

2. 

Then partly mix it with hand blender.

3. 

potatoes 8.75 oz (250 g)

Peel the potatoes and cut into the small cubes. Add into the vegetable. Blend...

4. 

water 2.1 quart (2000 ml)

...and pour in a hot water. Cook until potatoes are soft (20 minutes).

5. Parsley dumplings

chicken egg 1 pc • semolina 1.25 oz (35 g) • parsley leaves 0.5 oz (15 g)

Blend the egg with semolina. Stir in chopped parsley leaves. Let it stand for a while.

6. 

Press the dumplings through the dumpling maker into the boiling soup.

7. 

Cook for a while and remove from the flame. Before serving let the soup half an hour stand. Dumplings will cook itself after that time.