Clear Tomato Soup with Pot Dumplings

Fry bacon, carrots, onions and celery in olive oil. Add paradeis pulp and diced tomatoes and sauté a little. Fill up with the clear soup, add the spices and simmer for about half an hour. Pass the soup through a sieve and leave to cool.

Beat the egg whites with a little water, put them in a saucepan, pour the cold tomato soup on top and let it bubble gently.

Allow the soup to simmer for another 5 minutes and then carefully strain it through a sieve with a dishwasher.

For the curd dumplings, mix the curd with the egg and the whipped cream, add pepper, breadcrumbs, salt and flour.

Form into long dumplings, put them into boiling salted water and simmer gently for about 6 minutes.

Heat the tomato cubes in a little bit of olive oil.

To serve, place a few tomato cubes and pot dumplings in plates and top up with the hot soup.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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