Clear Cucumber Soup with Pike Dumplings

Preparation (about 25 min):

Cut pike fillet into cubes, lightly frost, shape into stand mixer, pour in whipping cream and blend until smooth. Season with salt, pepper and madras curry and fold in the finely chopped dill. Cut small dumplings from the mixture and place them in lightly boiling salted water for about two minutes.

Sauté onions in oil until soft. Add peeled and seeded cucumber cubes, sauté briefly, fill up with clear soup and cook cucumbers until al dente. Add the tomato cubes and season with salt, pepper and chili flakes. Remove the dumplings from the salt water and add to the soup.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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