Semolina Gnocchi Soup

Cream the butter until thick, mash or purée the tofu with a fork and mix with the butter.

Pour 125 ml of the vegetable soup into a cup, bring the rest to a boil.

Alternately fold yeast flakes and a few spoonfuls of the cold vegetable soup into the butter-tofu mixture, stirring constantly.

Season with salt and nutmeg, then add enough semolina to make a mixture that forms well.

Bring the remaining clear soup to the boil. From the mass, cut small dumplings with a teaspoon, form them into a ball in one hand and put them into the boiling soup.

While doing so, moisten the spoon once again in the vegetable soup and thus add dumpling after dumpling to the soup.

Reduce the heat and let the dumplings steep in the clear soup for 10 minutes – no more boiling!

Serve sprinkled with chives.

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