Summary

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

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Instructions

1. 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.
2. 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.
3. Shape flat patties and fry in oil on both sides in a pan. Serve as a soup.