Summary

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

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Instructions

1. 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.
2. 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).
3. Add to the soup as an insert.