Vegetarian Consomme with Lemon-Yogurt Dumplings

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

Easy to make and a beautiful presentation. My favourite soup for a fancy brunch.

Ingredients Nutrition

Directions

  1. Do not peel the vegetables or the apple – just rinse them off, cut up into big chunks and place in soup kettle.
  2. Add the parsley, dill, paprika, egg shells (from dumpling ingredients) and 3 quarts cold water.
  3. Bring to a boil, skim top, if necessary.
  4. Reduce heat, cover and simmer for 1 ½ hours.
  5. Strain broth through a sieve lined with a double layer of cheesecloth.
  6. Press down on the ingredients in the sieve with the back of a spoon to remove all liquid.
  7. Keep hot while preparing dumplings.
  8. Combine all dry dumpling ingredients in top of a sifter and sift into a large bowl.
  9. Lightly beat eggs with yogurt, herbs, lemon peel and juice.
  10. Mix with flour and add 1-3 T of milk to form moist batter.
  11. (it should not be too runny, but heavy enough to drop off the tip of a spoon) Bring soup to a slow, rolling boil.
  12. Drop dumplings from T to form 10-12 mounds spread over the surface of the soup to allow for swelling.
  13. Cover and cook 20 minutes.