Crispy Semmel Croutons with Roasted Garlic Knödelsuppe

**Prepare the Roasted Garlic:** Preheat oven to 400°F (200°C). Cut the top off the garlic head, exposing the cloves. Drizzle with 1 tablespoon of olive oil, wrap in aluminum foil, and roast for 30-40 minutes, or until the garlic is soft and fragrant. Let cool slightly, then squeeze out the roasted garlic cloves.

**Make the Croutons:** Cut the stale Semmel rolls into 1/2-inch cubes. In a large bowl, combine the cubed Semmel rolls, roasted garlic, 2 tablespoons of olive oil, dried thyme, salt, and pepper. Toss to coat evenly.

Spread the seasoned Semmel cubes in a single layer on a baking sheet. Bake in the preheated oven for 10-15 minutes, or until golden brown and crispy, flipping halfway through to ensure even browning. Let cool completely before serving.

**Prepare the Knödelsuppe:** In a large pot, heat a drizzle of olive oil (about 1 teaspoon) over medium heat. Add the chopped onion, carrot, and celery and sauté for 5-7 minutes, or until softened.

Pour in the vegetable broth and bring to a simmer. Reduce heat and simmer for 15 minutes to allow the flavors to meld.

**Make the Knödel (Dumplings):** While the soup simmers, prepare the Knödel. In a bowl, whisk together the egg and milk. Add a pinch of nutmeg, salt and pepper to taste.

Gradually add the breadcrumbs and flour to the egg mixture, mixing until a smooth, slightly sticky dough forms. The dough should be firm enough to hold its shape but still soft.

Wet your hands lightly with water. Take a tablespoon of the Knödel dough and form it into a small ball (about 1 inch in diameter). Repeat with the remaining dough.

Gently drop the Knödel into the simmering soup. They will sink to the bottom initially. Cook for 10-12 minutes, or until the Knödel float to the surface and are cooked through. You can test one by cutting it open to ensure it's not doughy inside.

**Assemble and Serve:** Ladle the Knödelsuppe into bowls. Top with the crispy Semmel croutons and garnish with freshly chopped parsley. Serve immediately.

**Important Note:** Be sure the Semmel rolls are stale, but not moldy. This is crucial for achieving the desired crispy texture in the croutons. Slightly stale rolls may require a longer cooking time in the oven.

**Soup Consistency:** If you prefer a thicker soup, you can blend a portion of the cooked vegetables with an immersion blender before adding the Knödel. This is optional.