Vegetarian Consomme with Lemon-Yogurt Dumplings

Name: Vegetarian Consomme with Lemon-Yogurt Dumplings
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6-8 serving(s)
Ingredients: 1 large tomatoes; 1 turnip; 2 onions; 2 green peppers; 3 carrots; 1 stalk celery, with leaves; 1 cup shredded lettuce; 1 apple; 1/4 cup fresh parsley, chopped; 3 tablespoons fresh dill, chopped; 1 tablespoon sweet paprika; 2 cups all-purpose flour; 2 1/2 tablespoons baking powder; salt; 2 eggs; 1 (8 ounce) container plain yogurt; 2 tablespoons fresh chervil or 2 tablespoons parsley, chopped; 1 1/2 teaspoons grated lemons, rind of; 2 teaspoons lemon juice; 1 -3 tablespoon milk

Submitted by silky

"Easy to make and a beautiful presentation. My favourite soup for a fancy brunch."

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Ready In:: 2hrs 20mins
Ingredients:: 20
Serves:: 6-8

ingredients

1 large tomatoes
1 turnip
2 onions
2 green peppers
3 carrots
1 stalk celery, with leaves
1 cup shredded lettuce
1 apple
¹⁄₄ cup fresh parsley, chopped
3 tablespoons fresh dill, chopped
1 tablespoon sweet paprika
Dumplings
2 cups all-purpose flour
2 ¹⁄₂ tablespoons baking powder
salt
2 eggs
1 (8 ounce) container plain yogurt
2 tablespoons fresh chervil or 2 tablespoons parsley, chopped
1 ¹⁄₂ teaspoons grated lemons, rind of
2 teaspoons lemon juice
1 -3 tablespoon milk

directions

Do not peel the vegetables or the apple – just rinse them off, cut up into big chunks and place in soup kettle.
Add the parsley, dill, paprika, egg shells (from dumpling ingredients) and 3 quarts cold water.
Bring to a boil, skim top, if necessary.
Reduce heat, cover and simmer for 1 ½ hours.
Strain broth through a sieve lined with a double layer of cheesecloth.
Press down on the ingredients in the sieve with the back of a spoon to remove all liquid.
Keep hot while preparing dumplings.
Combine all dry dumpling ingredients in top of a sifter and sift into a large bowl.
Lightly beat eggs with yogurt, herbs, lemon peel and juice.
Mix with flour and add 1-3 T of milk to form moist batter.
(it should not be too runny, but heavy enough to drop off the tip of a spoon) Bring soup to a slow, rolling boil.
Drop dumplings from T to form 10-12 mounds spread over the surface of the soup to allow for swelling.
Cover and cook 20 minutes.