Vegetarian Consomme with Lemon-Yogurt Dumplings

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READY IN: 2hrs 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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