Franconian Liver Gnocchi Soup with Egg and Lye …

Rinse fireproof give and spread with cling film. Stir well two eggs with milk and season with salt, pepper and nutmeg, pour into the mold and poach in a hot water bath until it sets. Put the cooled egg mixture in the refrigerator for one night, then cut it into lozenges.

Peel and finely dice the onion and also finely dice the bacon. Sauté onions in hot rapeseed oil until translucent, add bacon and sauté briefly. Cut rolls into small cubes, chop chives and parsley. Peel garlic clove, press finely to liver, add one egg, a little chives, marjoram, parsley and stir through.

Fold in bread cubes, add onions and bacon and season with salt, pepper and nutmeg, leave for eight to ten minutes. Cut gnocchi from liver mixture and place in bubbling beef broth form. Steep for four to five min.

Serve:

Serve soup with gnocchi and egg mixture in a deep dish, sprinkle with chives and add pretzel rolls.

412 Kcal – 15 g fat – 37 g egg white – 31 g carbohydrates – 2, 5 bread units : O-Title : Franconian liver dumpling soup with egg sting and : > pretzel pastry

Our tip: Use a deliciously spicy bacon for a delicious touch!

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