For the dumplings, grind all ingredients except for the pistachios. Chop the pistachios and fold them in. With two spoons, put small balls into boiling water and let them stand for 5 minutes in water that is no longer boiling.
Make a cream of chervil soup with the rest of the ingredients (don’t make it too long, you’ll lose the flavor).
Serve in plates, perhaps garnish with chervil leaves.
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