Blue Cheese Soup with Bacon Dumplings
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s), chopped
- 100 g blue cheese, crumbled
- 1 clove (s) garlic, chopped
- 250 g sour cream
- 50 g cream (cream), whipped until stiff
- 400 ml vegetable stock
- 40 ml white wine
- butter
For the dumplings:
- 6 slices toast, cut into small cubes
- 6 slices bacon, finely diced
- 15 g butter, melted
- 1 egg (s)
- 10 grams flour
- salt and pepper
- Parsley, finely chopped
Print Recipe
Pin Recipe Instructions
- For the soup, sweat the onions in butter, deglaze with wine and reduce a little (so that the alcohol evaporates). Pour in the broth, add cheese, garlic and sour cream, bring everything to the boil and simmer for another 10 minutes. Puree with a hand blender. Just before serving, stir in the whipped cream loosely.
- For the dumplings mix all ingredients except the flour and let stand for about 1/4 hour and let steep. Then mix in the flour. Form small dumplings and let them simmer in gently simmering salted water for 10-15 minutes (duration depending on size, cut a test dumpling open to see whether they are already done).
- Add to the soup as an insert.
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