Spring Vegetable Soup with Poached Egg and : > Spinach Dumplings

Rinse spinach two to three times when cold, pluck off stalk. Blanch very briefly in lightly salted water, drain well, chop coarsely. Clean the spring onions, pull the threads from the celery, cut both into strips. Peel kohlrabi and carrots thinly, cut into strips.

Remove the skin from the garlic and cut into fine cubes. Cut cress into small pieces. Mix cream cheese with egg yolk, semolina and spinach, season with salt, pepper and nutmeg. Cut out small dumplings, add to 250 milliliters of boiling vegetable soup and simmer for four to five minutes.

Fry the vegetable strips in a saucepan with hot rapeseed oil, add 600 milliliters of vegetable soup and simmer gently. Add garlic and season with salt and pepper. Bring water with vinegar to a boil, break eggs into a bowl, run sideways into vinegar water, steep for about six minutes, remove and dry on paper towels.

Serve:

Arrange soup in deep dish, add egg and spinach dumplings and sprinkle with cress.

219 Kcal – 13 g fat – 16 g egg white – 10 g carbohydrates – 0, 5 Be :

Our tip: It is best to use fresh herbs for a particularly good flavor!

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