Creamy potato soup with celery and chicken dumplings
Description
A hearty first course. For the soup, dumplings are cooked separately and added to the ready soup, placing them into bowls. The soup is not difficult to prepare, yet turns out very tasty.
Instructions
- 1
Step 1
1. Peel the potatoes, cut them into cubes, and cover with water. Cut the celery stalks into pieces and finely chop the onion.
- 2
Step 2
2. Melt the butter in a saucepan, add the onion, and sauté for about two minutes. Then add the celery, and sauté for another two minutes. Add the potatoes. Sauté everything for about three minutes, stirring constantly.
- 3
Step 3
3. Pour water over the vegetables, bring to a boil, reduce the heat, and cook until the potatoes are done. Remove from heat and let cool.
- 4
Step 4
4. Prepare the dumplings. Pass the meat through a meat grinder, add egg, chopped herbs, salt, and knead the mixture into a mince. Place the mince in the refrigerator. In a blender, chop the vegetables from the soup. Using two teaspoons, shape the mince into dumplings. Drop the dumplings into boiling water and cook until they float to the surface.
- 5
Step 5
5. Pour the puréed vegetables into a saucepan, heat and add the cream. Stir the soup, warm it through, but do not boil.
- 6
Step 6
6. Pour the soup into bowls, place dumplings in each bowl, and sprinkle with chopped celery greens.