Summary

Ingredients

• 50 g butter
• 50 g onion (s), rouhly chopped
• 1 leek, roughly chopped
• 1 liter poultry stock
• 450 g peas, fresh or frozen
• 2 bunches watercress, the hard stalks removed
• 2 egg whites
• 75 g Emmentaler, freshly rated
• 25 g Emmentaler, delicately sliced leaves, for arnish
• 600 ml milk
• 150 ml cream
• salt
• Pepper, freshly ground

Print Recipe Pin Recipe

Instructions

1. Melt the butter in a heavy saucepan. Saute the onions and leeks in it over a mild heat for 4-5 minutes. Pour in the stock and bring to the boil. Add the peas and simmer gently until soft. The cooking time depends on whether fresh or frozen peas are used. Stir in the watercress, then puree the soup very finely in the mixer. Then pass the puree through a fine-mesh sieve.
2. Beat the egg white until stiff and gently fold in the grated cheese. With the help of two tablespoons, shape the whipped cream into small dumplings. To do this, cut off the mixture with a wet spoon and shape it into an oval dumpling with the other spoon.
3. Bring the milk to the boil in a large saucepan and poach the dumplings in it for 3-4 minutes until they are firm. Turn halfway through cooking. Remove the finished snow dumplings with a slotted spoon and drain thoroughly.
4. Add the cream to the soup and heat, but do not bring to the boil, then season with salt and pepper. Pour the finished soup into preheated soup bowls, place cheese snow dumplings on top and sprinkle with the cheese leaves.