Wild Garlic Knots with Paradeiser Sauce

Rinse wild garlic and blanch briefly in salted water, drain and chop coarsely.

Peel potatoes and press through potato ricer, mix with egg, egg yolk, wild garlic and flour. Season with salt, pepper and nutmeg.

Form dumplings from the potato mixture and cook in vegetable soup at moderate temperature for 10 minutes.

For the tomato sauce, sauté garlic and onion in hot oil until soft. Mix in the tomato paste. Add tomatoes and 200 ml clear soup, reduce briefly. Season with salt, pepper and sugar.

Serve with dumplings and, if desired, garnished with basil.

Rich in vitamin C and B6.

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