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🍲 Creamy Rutabaga Soup with Homemade Dumplings

504 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 200 g floury potatoes
• 500 g rutabaga
• 2 tbsp butter
• 1 l vegetable broth
• 400 g bread for dumplings
• 160 ml milk
• 1 onion
• 0.5 bunch marjoram
• 1 tbsp butter
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 2 eggs
• breadcrumbs (as needed)
• 3 tbsp chive rings (for garnish)

Instructions

1. 1. Peel the onion, the potatoes, and the rutabaga.
2. 2. Wash the vegetables under running water.
3. 3. Dice the onion, the potatoes, and the rutabaga into small cubes.
4. 4. Melt the butter in a large pot.
5. 5. Add the onion cubes to the hot butter.
6. 6. Sauté the onions until they are translucent.
7. 7. Add the potato and rutabaga cubes to the pot.
8. 8. Stir the vegetables briefly.
9. 9. Deglaze the vegetables with the vegetable broth.
10. 10. Simmer the soup over medium heat for 20 to 25 minutes.
11. 11. Place the bread for the dumplings in a large bowl.
12. 12. Bring the milk to a boil in a saucepan.
13. 13. Pour the boiling milk over the bread.
14. 14. Let the bread and milk mixture soak for about 15 minutes.
15. 15. Peel the second onion.
16. 16. Finely dice the onion.
17. 17. Rinse the marjoram under running water.
18. 18. Shake the marjoram dry.
19. 19. Pluck the leaves off the marjoram.
20. 20. Finely chop the marjoram leaves.
21. 21. Heat some butter in a small saucepan.
22. 22. Sauté the finely diced onion in the hot butter until translucent.
23. 23. Remove the saucepan from the heat.
24. 24. Stir the chopped marjoram into the warm butter-onion mixture.
25. 25. Add the onion and marjoram mixture to the soaked bread.
26. 26. Season the mixture with salt.
27. 27. Season the mixture with pepper.
28. 28. Season the mixture with nutmeg.
29. 29. Beat the eggs into the bread mixture.
30. 30. Knead everything well with your hands.
31. 31. Add breadcrumbs if necessary to make the mixture easy to shape.
32. 32. Fill a large pot with water.
33. 33. Salt the water generously.
34. 34. Bring the salted water to a boil.
35. 35. Moisten your hands with water.
36. 36. Shape dumplings from the bread mixture.
37. 37. Carefully place the shaped dumplings into the boiling water.
38. 38. Reduce the heat so that the water simmers gently.
39. 39. Let the dumplings simmer for about 20 minutes.
40. 40. Puree the soup until creamy using an immersion blender.
41. 41. Add more broth if needed.
42. 42. Adjust the soup to the desired consistency.
43. 43. Season the soup with salt.
44. 44. Season the soup with pepper.
45. 45. Season the soup with nutmeg.
46. 46. Divide the soup among the plates.
47. 47. Drain the cooked dumplings well.
48. 48. Place the dumplings on top of the soup.
49. 49. Garnish the soup with chive rings.
50. 50. Serve the soup hot.

Nutrition per serving

• kcal: 504
• Protein: 17 g · Fett/Fat: 15 g · Carbs: 74 g