MINESTRONE TOPPED WITH SPÄTZLE
1l vegetable stock 200g Jerusalem artichokes 150g savoy cabbage 100g chicory or radicchio 80g red lentils 70g herbs or spinach 150g buckwheat flour 1 egg chives, to taste salt extra-virgin olive oil
1. Peel the artichokes and cut into cubes. 2. Clean the chicory, cabbage and herbs, and cut everything into small pieces. Cook in a pot with the diced artichokes, a pinch of salt and the vegetable stock for 45 minutes; add the lentils and continue to cook for 10 minutes. 3. While the soup is cooking, mix 150ml water with the buckwheat flour, egg and a pinch of salt in a bowl until it forms a batter. 4. using a spätzle maker, press the batter through the maker and let it fall into a pot of boiling salted water. Cook for about 2 minutes until it floats to the surface. drain. 5. Brown spätzle in a pan with a little oil and chopped chives. 6. serve soup topped with spätzle.
minestrone topped with spätzle