Soup Garnishes, 3 Recipes

Semolina dumplings: Whisk butter until thick and creamy, gradually add eggs, egg yolks and semolina, season with salt and freshly grated muscatel.

Cut out the dumplings and cook them in boiling salted water or beef broth.

Kräuterflädle: Mix the flour with a part of the milk to a smooth dough, then add the rest of the milk and the eggs. Finish with the butter, herbs and salt. Finish baking the herb flädle in a frying pan and cut into tender strips.

Egg milk: stir the eggs, egg yolks and milk thoroughly, season with salt and a pinch of nutmeg. Pour the egg milk into a buttered gratin dish.

Poach the egg mixture in a bain-marie in the oven at 180 °C for about 40-50 minutes.

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

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