Cream Of Beer Soup with Gram Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 medium onion (s)
- 500 ml beer, light
- 500 ml broth
- 250 ml sour cream
- 1 bunch chives
- 150 g bacon (reaves, reaves)
- 1 egg (s)
- 50 grams flour
- 1 tablespoon semolina
- salt and pepper
- 2 tablespoon flour
- some parsley, chopped
- marjoram
Print Recipe
Pin Recipe Instructions
- For the dumplings, cut the chives into small rolls. Finely chop the grams and mix well with the egg, flour and semolina and season with salt, pepper, marjoram and a little chives. Let it steep for half an hour.
- In the meantime, peel the onions for the soup, chop them finely and sauté in 1 tablespoon butter. Pour onions with beer and soup and bring to the boil. Mix the sour cream with 2 tablespoons of flour until smooth and mix into the soup. Let the soup simmer on a low flame for about a quarter of an hour, season with salt, pepper and a little caraway seeds.
- Form small dumplings out of the gram mass and simmer for about 10 minutes in gently simmering salted water. Puree the soup with a hand blender. Take the dumplings out of the salted water and let them drain.
- Arrange the soup with dumplings on plates and serve garnished with a little parsley.
- Note: Grams are made from omitted bacon - they arise from the meat that is still attached to the fat and are still soft enough to be chopped up after roasting.
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