This recipe tastes like spring: herbal cream soup light version with curd dumplings. Very healthy and fine, green color.
Ingredients (for 4 servings):
150 ml white wine
800 ml vegetable broth
150 g sour cream
1.5 tbs powder 120 g mixed herbs (dill, parsley, chervil, coriander, sage and oregano)
salt & pepper
Preparation of the soup:
Peel the onions and chop them finely. Wash the herbs and chopthem also finely. Heat olive oil in a pot, sauté the onions until glassy. Flour the onions with powder and deglaze it withwhite wine. Pour it with vegetable broth, add the chopped herbs and cook it for about ten minutes. Season with salt and pepper, add the sour cream and blend the soup until creamy and foamy.
Ingredients (for the curd dumplings):
100 g semolina
100 g sour cream
250 g curd
20 g fresh chives (chopped)
Mix all ingredients well together until its a stiffy dough. Shape dumplings with two spoons and cook the curd dumlings for 3 to 5 minutes in boiling water.
Serve the soup with the dumplings.