Clear Potato Soup with Ham Dumplings and Farmhouse Bread

Cut ham into fine cubes. Chop chives and parsley finely.

Squeeze veal sausage, mix well with ham and herbs, season.

Finely dice celery, leek, carrots and onion. Finely chop the garlic.

Make a vegetable soup with all the vegetable peelings and cuttings, peppercorns, bay leaf, juniper and water and simmer on low heat for 30 minutes.

Peel the potatoes and cut them into one centimeter thick cubes.

Make dumplings from the ham mixture with a spoon. Steep them in a part of the pre-made clear soup for about two to three minutes.

Heat the clarified butter with a little bit of oil, sauté the onion, add the vegetable cubes and sauté.

Add garlic, cumin and bay leaves.

Add potatoes, pour prepared clear soup and bring to boil. Cook until al dente. Remove bay leaves.

Serve:

Arrange soup in deep dish or tureen, place dumplings on top and sprinkle with remaining herbs. Serve with bread.

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

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