Parsnip Soup with Fish Dumplings
Mash pike-perch with egg, wild garlic paste and 3 tbsp. whipped cream. Form dumplings from the mixture with a teaspoon and cook at moderate temperature in vegetable soup, remove and keep warm. Cook parsnips and potatoes also in the clear soup until soft. Mash everything together, add wine, season and boil again. Whip the cream … Read more