Lentil Soup with Shrimp Gnocchi

For the gnocchi, remove the shells from the crayfish tails, gut them and cut them off. Pluck tarragon leaves, chop finely. Whisk the crayfish tails and egg whites in batches in a food processor to a fine farce. Season with tarragon, salt and pepper, refrigerate with lid closed.

For the soup, rinse and drain the lentils. Chop the onions, chop the garlic. Heat oil in a saucepan and sauté onions and garlic over medium heat for 2 minutes without coloring. Sauté lentils and pulbiber for 1 minute. Add chicken stock and 400 ml water. Make the soup open for 15 min over medium heat. Season with salt, pepper and juice of one lemon and finely mash with a hand blender.

Form 12 dumplings from the shrimp mixture with 2 wet teaspoons and cook in boiling salted water for 4-5 minutes.

Mix yogurt in a high bowl with 1 pinch of pepper, salt, sugar and plucked leaves of 4 mint stems. 5.

Arrange soup in bowls, each with 3 shrimp gnocchi and a little mint yogurt. Serve with remaining mint leaves and remaining yogurt. Serve with pita bread.

Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!

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