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3/4 l water
stock cubes or vegetable broth
chives
butter dumplings:
80 g butter
2 yolks
2 egg whites
50 g all-purpose flour
40 g breadcrumbs
salt, ground nutmeg
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Heat water, add stock cube or heat vegetable broth and add freshly sliced chives.
butter dumplings:
Cream handwarm butter, add yolks, flour and breadcrumbs, beat egg whites until stiff and fold it into the mixture, season to taste and allow it to rest for 20 minutes. Form dumplings with the help of two spoons and lower it into the soup and let it simmer for 6-8 minutes.