Potato Soups with Ham Dumplings

Trim wilted leek parts, slice stems lengthwise, rinse and cut into slices. Cut onions into slices. Put butter in a large saucepan, sauté vegetables in it. Add hot clear soup, simmer at low temperature for 1/2 hour. Rinse parsley, chop finely and set aside. For the ham dumplings, dice ham very finely. Peel onion, rinse parsley, chop both as finely as possible. Leave butter in a frying pan, sauté ham, onion and parsley until onion is translucent. Grate the breadcrumbs, add them and fry until golden. Put the mixture into a large enough bowl, knead in the egg, season with pepper, salt and nutmeg (freshly grated).

Form walnut-sized dumplings and draw (do not make) in 1/2 liter of hot, lightly salted water until dumplings rise to the surface. Strain soup, season with pepper and salt, serve with dumplings and parsley.

Preparation time: 45 min, cooking time: min

Joule (410 calories)

Tip: Always use an aromatic ham, it will add a wonderful touch to your dish!

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