Vegetable Soup with Oat Dumplings

Boil the water with the vegetable soup. Cream the butter with the egg yolks and season with salt and a pinch of nutmeg.

Grind the oats very finely. Lightly toast the oat flour in a frying pan without fat and when cool add to the butter-egg yolk mixture form.

Let the dough swell for about 20 minutes, then whip the egg whites until stiff and fold them in. Form 12 small dumplings with 2 teaspoons and cook in the slightly boiling vegetable soup for about 20 minutes. Serve sprinkled with chopped chives.

Our tip: Always use fresh chives if possible!

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