Klachelsuppe with a Twist

Ingredients

• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (235ml) water 1 cup (235ml) water
• 1 onion, diced 1 onion, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 leek, sliced 1 leek, sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried parsley 1 teaspoon dried parsley
• Salt and pepper to taste Salt and pepper to taste
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/2 cup (60g) whole wheat flour 1/2 cup (60g) whole wheat flour
• 2 eggs 2 eggs
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 43g, 6g
• Protein: 8g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable broth and water over medium heat.
2. 2.
   Add the diced onion, sliced carrots, celery, leek, minced garlic, bay leaf, dried thyme, and dried parsley to the pot. Season with salt and pepper to taste.
3. 3.
   Simmer the broth and vegetables for 15-20 minutes, or until the vegetables are tender.
4. 4.
   In a mixing bowl, combine the all-purpose flour, whole wheat flour, eggs, and milk. Stir until a thick batter forms.
5. 5.
   Drop spoonfuls of the batter into the simmering broth, creating small dumplings. Cook for 10-12 minutes, or until the dumplings are cooked through.
6. 6.
   Remove the bay leaf from the soup and discard.
7. 7.
   Ladle the Klachelsuppe into bowls and garnish with fresh parsley.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Flour — For a lighter texture, sift the flour before using it in the dumpling batter.
• Eggs — Use room temperature eggs for easier mixing and better incorporation into the batter.
• Milk — You can substitute the milk with a non-dairy alternative like almond milk or soy milk for a dairy-free version of the soup.
• Fresh parsley — Chop the parsley just before garnishing the soup to retain its vibrant color and fresh flavor.

Tips & Tricks

• To add more depth of flavor to the broth, you can brown the diced onion and minced garlic in a bit of olive oil before adding the other vegetables and liquids.
• If you prefer a heartier soup, you can add cooked shredded chicken or diced ham to the broth along with the vegetables.
• Feel free to customize the soup by adding other seasonal vegetables such as potatoes, peas, or mushrooms.
• For a thicker broth, you can mix a tablespoon of cornstarch with a little water and add it to the soup during the last few minutes of cooking.
• Leftover Klachelsuppe can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Klachelsuppe as a comforting main course for lunch or dinner. Accompany it with a slice of crusty bread or a side salad for a complete and satisfying meal.

Presentation advice

When serving the Klachelsuppe, make sure to ladle a generous amount of broth and dumplings into each bowl. Garnish with a sprinkle of fresh parsley to add a pop of color and freshness to the dish.