Ingredients
Dumplings:
- 70 g low-fat curd
- 40 g grated Parmesan
- 30 g softened butter
- 5 tbs breadcrumbs
- 4 egg yolks
- nutmeg
- salt, pepper
- butter for greasing
Soup:
- 1 kg zucchini
- 5 stalks basil
- 650 ml vegetable broth
- 50 ml cream
- 2 tbs lemon juice
- salt, pepper
Preparation
1. Mix curd with Parmesan, butter, breadcrumbs, egg yolks, nutmeg, salt and pepper and let stand for approx. 10 minutes.
2. Divide the mixture up into approx. 12 dumplings and place in a lightly greased sieve insert.
3. Clean and coarsely dice the zucchini. Add zucchini dripping wet to the pot. Place the sieve insert on the pot and cover with the lid.
4. Heat the pot 0n highest level up to the vegetable window, switch to a low level and cook for approx. 10 minutes in the vegetable area.
5. At the end of the cooking time, add the basil leaves and vegetable broth and puree. Round off with cream and lemon juice. Season to taste with salt and pepper. Serve the soup with the dumplings.
This recipe has been tested and approved by AMC.
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