Bread dumpling in vegetable fond

For 4 persons

For the soup
½ leek pole
1 bunch of parsley
2 carrots
1 piece of celeriac
1 piece celery green
2 small yellow onion
juniper, peppercorns
1 bay leaf

Put on the soup with all ingredients with plenty of cold water and simmer gently for about 2 hours.

For the dumplings
300 g stale white bread, chopped
3 eggs
150 ml milk
20 g butter
1 medium onion
1 garlic clove
Parsley
2 tablespoons flour type 00
salt, pepper

Place the dumpling bread in a bowl, mix the milk with the eggs, parsley, salt and pepper with a hand blender and pour over the dumpling bread.

Melt the butter in a frying pan, fry the chopped onion and garlic until golden brown and add to the mixture.
Sprinkle the flour over it, knead the dumpling dough well, cover and let it stand for half an hour.
Form small dumplings and cook in boiling salted water for about 10 minutes.

Season the soup with salt, pepper, nutmeg, parsley or chives, add the dumplings and serve.