Preparation Time20 minutes
Serving Size6 People
393 kcal per serving
- Daily Value*
Clean the cauliflower and divide it into florets. Cut the stem into small cubes. Cut the cleaned carrots into rounds and dice the chicken fillet to bite-sized pieces. Bring the chicken stock to a boil in a stockpot. Add the cauliflower and carrots. Bring to a boil, cook for 4-6 minutes and then add the chicken cubes.
Meanwhile, make the dumplings. Separate the 2 eggs needed for the dumplings and put the egg whites in a bowl. Beat the egg white and salt with a fork until frothy.
Add the lightly beaten egg yolks and gently fold in the flour. The batter should be quite soft.
Dip a teaspoon in the soup and use it to add the dumplings to the soup. Spoon out small amounts of batter. The teaspoon should be about ¾ full of batter. Let the batter slide into the soup. Simmer the dumplings for 9-12 minutes or until set. The saucepan should be covered with a lid, but left open a crack.
Meanwhile, beat the 3 eggs necessary for the soup with the freshly squeezed lemon juice. When the dumplings are cooked, take a tablespoon soup and pour it slowly over the beaten eggs while whisking all the time. Repeat with another tablespoon of soup. Remove the soup from the heat and slowly whisk in the egg mixture. Don't let the soup boil anymore.
Adjust the taste with salt and pepper and serve immediately.