Bread dumplings

Never throw away dry bread! Use it as an ingredient in other dishes. It’s one simple way to reduce food waste.
These dumplings are perfect in a good vegetable soup.

A rich and hearty soup is just the thing for a cold and blustery autumn day. Frida has made a vegetable soup using coarse greens from the cabbage garden and wild herbs gathered along the Wadden Sea coast, including sea kale and thyme. The soup also needs bread dumplings, made from day-old, dry white bread.

Procedure

Tear the dry bread into small pieces, discarding the crusts. Mix the bread with butter, thyme, salt and eggs. Stir thoroughly and leave the mixture to rest for about 5 minutes.

Add a little flour and mix again. The mixture should be quite firm and sticky, but not so sticky that you cannot roll it into small balls.

Dust your hands lightly with flour and roll the mixture into balls about 2 cm in diameter. Place them on a floured tray.

Drop the dumplings one by one into the steaming hot soup. They must not boil but should cook gently in the hot soup for about 2 minutes, during which they will puff up slightly.

Serve the soup with the dumplings straight away.

Ingredients

2 persons
  • Ca. 250 g day-old white bread
  • 50 g melted butter
  • 1 tsp dried thyme
  • 1 tsp salt
  • 2 eggs
  • About 4 tbsp wheat flour
  • 1000 ml hot, ready-to-serve soup