Wild Garlic Soup with Cheese Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 handfuls wild garlic
- 2 tablespoon butter
- 2 cloves garlic)
- 1 onion (s)
- 60 ml white wine
- 0.25 liter ¼ cream (cream)
- some lemon juice
- 0.5 liter ½ chicken broth
- 4 roll (s), debarked
- 2 egg (s)
- 150 ml milk
- 1 tablespoon parsley, finely chopped
- 1 small onion (s), finely chopped
- 100 g bacon, diced
- salt and pepper
- 130 g cheese, rated (Gouda)
- oil
- nutmeg
Print Recipe
Pin Recipe Instructions
- For the soup, sauté the onion and garlic in butter, add the chicken broth, white wine and cream, cook for 5 minutes. Chop the wild garlic, add to the soup, mix finely and season the soup with salt, pepper and lemon juice.
- For the cheese dumplings, pour milk over the diced rolls and let them steep a little. Then add the eggs, parsley, onions, cheese and bacon, season with salt and pepper, grate the nutmeg, mix everything well and let it steep a little.
- Shape flat patties and fry in oil on both sides in a pan. Serve as a soup.
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