Oregano Potato Dumplings as Soup Garnish

For the oregano potato dumplings, boil the potatoes in a pot of water until soft, adding sea salt. Drain, peel and allow to steam a little.

Press through a potato press, add the semolina and the egg yolk, chop the oregano, add it if necessary and knead the mixture. Season with salt and pepper.

Form the mixture into an even roll, cut off pieces and shape into dumplings. Cook in a pot of salted boiling water.

The water should just not boil. Lift out of water, drain and drizzle with a little oil. Serve in hot soup.

Preparation Tip:

The oregano peanut dumplings go well in a clear soup, but are also delicious in bound or vegetable soups.

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