Zucchini Soup with Pot Dumplings

For the zucchini soup with pot dumplings, first mix all ingredients for the pot dumplings. The mass should be firm enough that you can shape it. If necessary, add a little more flour. Chill for about 15 minutes.

In the meantime, peel and chop the onion, zucchini and potatoes. Heat some oil in a pot and sauté the vegetables. Deglaze with white wine and apple juice and pour in the vegetable soup. Bring to a boil and add the whipped cream. Simmer for about 10 minutes. Then finely puree and season with salt and pepper.

In another pot, bring water to a boil and add salt. Turn down so that the water is only simmering gently. Form dumplings from the curd mixture and let them steep for about 4-5 minutes, depending on their size.

Serve zucchini soup with potato dumplings.

Preparation Tip:

Refine the zucchini soup with pot gnocchi with kitchen herbs.

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