Preparation

150	g	quark
1		egg yolk	Separate the egg and keep the egg white
40	g	butter, soft
		pepper & salt	mix the ingredients until you have a fluffy mixture
5	tblsp	oats	fold in and leave for at least 30 minutes to allow the oats to swell
1		egg white	whisk until it forms soft peaks and gently fold under
1	lt	clear vegetable, meat or poultry soup	heat well (prepared with stock cubes of your choice; make as directed on the packet)
			scoop a teaspoon full of the dumpling paste and push it into the heated soup using a second teaspoon; leave to stew for 10 – 15 minutes (do not boil the soup anymore!)
1	bunch	chives	finely chopped to sprinkle over to garnish

Chef’s tip

Once you have added the dumplings to the soup do not bring it to the boil again; this ensures that the soup stays clear and the dumplings don’t fall apart.

Instead of oats you could also use millet flakes.