Cream of Spinach Soup with Pot Gnocchi and Lemon Croutons

Lightly sauté the root vegetables and garlic, deglaze with white wine and pour in the vegetable stock. Cook for about 15 minutes until soft, season and add the cream. Blend well with the blanched spinach in a blender to give the soup a nice light green color. Puree and thicken slightly with cornflour if necessary. For the pot dumplings, stir all ingredients together and let rest in the refrigerator for about 2 hours. Then form dumplings, boil them in lightly simmering water and let them steep. Briefly fry the white bread cubes with the lemon strips in butter. Serve the soup with lemon croutons and two pot dumplings each.

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