Vegetable Soup with Polenta Dumplings
Cauliflower and broccoli simmered in vegetable broth, finished with soft polenta dumplings and parmesan.
Ingredients12
- Butter20g
- Egg Yolk1 Stk.
- Polenta100g
- Parmesan50g
- Vegetable Broth1L
- Cauliflower300g
- Broccoli300g
- Tomatoes100g
- Black Olives50g
- Nutmeg1 Msp.
- Salt1 Prise
- Onion1 Stück
Instructions
- 1
Stir the butter, egg yolk, polenta, and 3 tablespoons of the parmesan together and let the mixture swell for 20 minutes. Season with nutmeg.
- 2
Prepare the vegetables and the onions.
- 3
Shape small dumplings with two spoons and poach them in barely simmering salted water for 10 minutes.
- 4
In the meantime, sweat the onions in oil, pour in the broth, and add the vegetables according to how long each one needs.
- 5
Add the tomatoes and olives to the soup and warm them through briefly.
- 6
To finish, serve the soup with the polenta dumplings and the rest of the parmesan.
NutritionPer serving
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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