Carrot Soup with Dumplings
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g carrot (s)
- 2 small apples
- 2 small onions
- 2 teaspoons olive oil
- 600 ml vegetable stock
- 400 ml milk
- 2 sausages, raw
- 80 g sour cream
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the carrots and cut into slices. Peel the apples and cut into wedges. Peel and dice the onions.
- Heat the olive oil in a saucepan, sauté the onions, then add the carrots and apples and sauté briefly. Pour in the stock and milk and simmer over low heat for about 20 minutes until the vegetables are cooked through.
- Peel the sausages and shape them into dumplings.
- Finely puree the soup with a hand blender and bring to the boil briefly, insert the dumplings and let them steep in the soup for about 5 minutes.
- Finally refine the soup with the sour cream, salt and pepper.
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