Clear Broccoli Soup with Feta Dumplings

Clean broccoli, rinse, cut into roses, cut into slices one centimeter thick. Finely dice feta cheese, grate thyme. Cut out tomatoes at the bottom, score them crosswise at the top, put them briefly into hot water until the skin curls, rinse, peel, cut in half, remove the core, dice the flesh. Chop garlic finely, cut washed basil leaves into strips.

Fry broccoli slices in clarified butter. Heat vegetable soup, add broccoli, simmer until done. Cook a quantity of curd cheese, egg, feta, white bread cubes and grated thyme. Season with salt, pepper and curry. With a coffee spoon cut small dumplings or dumplings.

Put them in boiling water and soak, do not make more. Mix the prepared diced tomatoes with garlic, basil, oil, salt and pepper and spread evenly on the previously toasted baguette slices.

Serving:

Divide the broccoli soup evenly into plates, place the feta dumplings in them, and offer the tomato rolls with it Approximate value per person: 436 Kcal – 17 g fat – 18 g egg white – 51 g carbohydrates – 4 Be (bread units)

Tip: Instead of clarified butter, you can also use butter in most cases.

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