Summary

Ingredients

• 100 g bacon or ham
• 1 medium onion (s)
• 2 cubes broth
• 1 ½ liters water
• 2 tablespoon flour, stirred with a little water until smooth
• 150 g cheese (Gudbrandsdalen), Norweian brown cheese
• 250 g dumplins (meatballs), preferably homemade
• 2 carrot (s)
• 200 g broccoli
• 150 ml cream
• salt and pepper
• Herbs

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Instructions

1. Peel and dice the carrots, cut the broccoli into small florets, finely chop the onion and dice the bacon (or ham).
2. Fry the bacon / ham and onion cubes in a little butter in a large saucepan. Add the water and the stock cubes and bring everything to the boil. When the broth starts to boil, stir in the mixed flour to thicken the soup. The amount of flour can be adjusted depending on how thick you like it. I found 2 tablespoons perfect.
3. Cut the Gudbrandsdalen into thin slices and let it melt in the soup. Then add the prepared or purchased meatballs, as well as diced carrots and broccoli florets. If you want, you can now also add fresh herbs. Let the soup simmer over reduced heat for 10 minutes until the vegetables are cooked through. Finally add the cream and season with salt and pepper.
4. Ciabatta bread goes well with the soup, for example.
5. Gudbrandsdalen is a Norwegian brown cheese made from cow whey, cream, cow milk and goat milk. It has a slightly caramel-like, buttery taste.