Plucked Knöpfle in Bacon and Bean Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
For the dough:
- 200 g flour
- 2 egg (s)
- some water
- 3 pinches salt
For the soup:
- 200 g pork belly
- 4 medium onion (s)
- 700 g beans, reen
- 7 potato (s), predominantly waxy
- 4 cloves garlic
- 2 liters meat broth
- 2 tablespoon, layered cream cheese
- 2 teaspoons, sprinkled savory
- 5 slices processed cheese
Print Recipe
Pin Recipe Instructions
- First, the eggs, flour and salt are made into a dough.
- If the dough is too hard, it can be softened with water. The consistency of the dough is just right when it just starts to stick to your fingers, so it is ideal to be plucked into the soup later. Now we put it covered in a bowl and later take it out again for plucking.
- The bacon, cut into small cubes, is now seared over high heat.
- The coarsely chopped onions are added and fried briefly.
- Now deglaze the whole thing with the broth. Add the beans, savory and the peeled and diced potatoes. Immediately afterwards, the knöpfle are plucked into the soup and cooked with it. Beans and potatoes are cooked until they are soft.
- Now 1/4 of the potatoes and beans are removed and placed in a measuring cup with the coarsely chopped garlic. Add the cream and processed cheese and puree with the hand blender. It is important to ensure that no buttons are removed for pureeing. We then put the pureed back into the soup. Finally, the soup is seasoned with the spices and briefly boiled.
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