Vegetable Broth with Spelt Semolina Dumplings

Ingredients

• 1 Onion
• 1 Garlic clove
• 1 stalk Leek
• 20g / 0.7oz Ginger
• 2 Carrots
• 1/2 Celery root
• 1 Fennel bulb
• 1/2 bunch Parsley
• 2 tbsp Salt
• 1 tsp whole Black peppercorns
• 2 Juniper berries
• 2 Cloves
• 30g / 1.05oz Butter
• 80g / 2.8oz Spelt semolina
• 1 Egg
• to taste freshly grated Nutmeg

Preparation

1. Peel 1 Onion and 1 Garlic clove. Clean and wash 1 stalk Leek. Cut Onion and Leek into rings, leave Garlic whole. Peel and slice 20g Ginger. Clean, wash, and dice 2 Carrots, 1/2 Celery root, and 1 Fennel bulb.
2. In a large pot, roast Onion, Garlic, and Ginger without fat. Add the remaining vegetables and pour in 3.5 liters of cold water.
3. Wash 1/2 bunch Parsley, shake dry, and add with the spices (2 tbsp Salt, 1 tsp whole Black peppercorns, 2 Juniper berries, 2 Cloves).
4. Bring the soup to a boil, cover, and simmer over low heat for 1 hour.
5. Strain the vegetable broth through a fine sieve.
6. For the dumplings, melt 30g Butter and mix with 80g Spelt semolina and 1 Egg. Season with Salt, Pepper, and freshly grated Nutmeg.
7. Form dumplings with 2 teaspoons and cook in boiling salted water until they float.
8. Serve the vegetable broth with the dumplings.