Wild Garlic Soup with Cream Cheese Dumplings

Summary

Ingredients

• 2 handfuls wild garlic
• 2 small onions, finely chopped
• 2 cloves garlic)
• 1 tablespoon butter
• 750 ml vegetable stock
• 250 ml whipped cream
• salt and pepper
• some sugar
• 1 shot white wine

For the dumplings:

• 125 g quark
• 100 g cream cheese
• 2 egg (s)
• 200 g breadcrumbs
• 80 ml milk for soaking
• salt
• nutmeg
• possibly mashed potatoes or oat flakes to bind

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Instructions

1. For the dumplings, mix the breadcrumbs soaked in the milk with the quark, cheese and eggs, and season with salt and nutmeg as required. Shape the dumplings and simmer in salted water for 6 - 8 minutes.
2. For the soup, sauté the onions and garlic, add half of the wild garlic, toast briefly. Deglaze with white wine and add the stock. Let simmer for 10 minutes.
3. Season with salt, pepper and sugar, add the rest of the wild garlic, puree everything finely (remove the garlic beforehand, if necessary). Then stir in the cream (if you want, you can save something and whip it stiff, for decoration), and bring to the boil again.
4. Tip: I like to tie the soup with a little mashed potato, but you can also let a few oat flakes boil over if you don`t like it that runny.