Cream of Celery Soup with Spinach Dumplings

Rinse spinach and drain. Remove the peel from the shallot and chop finely.

Heat 1 tbsp. butter in a frying pan, sauté shallot in it, add spinach and fall together. Remove spinach from frying pan, squeeze well and chop finely. Cut the toast into cubes of about 1 cm. Rinse parsley, shake dry and chop finely.

Beat eggs in a baking bowl and pour over bread cubes form. Add spinach and and mix well. Season with salt, pepper and a pinch of nutmeg.

Form dumplings from the mixture and cook them in a saucepan with salted water for 10 minutes at boiling point. Then remove and drain.

Peel the celeriac and cut into pieces. Clean the celery and keep one stalk. Cut the rest of the stalks into pieces. Peel and chop the shallots and sauté them in a saucepan with 1 tbsp. butter, add the chopped tubers # and celery and sauté. Add vegetable soup and cook until tender.

In the meantime, cut the remaining stalk of celery into fine cubes and sauté them in a frying pan with 1 tbsp of butter, season with salt.

When the vegetable bites are cooked in the soup until soft, finely mash the whole thing, add whipping cream, bring to a boil and season with salt, pepper and a pinch of nutmeg. Place spinach dumplings and sautéed celery cubes in soup plates, pour hot soup on top.

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