Cabbage Soup with Carp Dumplings
Cabbage soup with carp dumplings is a recipe featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g carp fillet
- 1 Egg white
- 150 ml Heavy Cream
- Salt
- lemon zest
- pepper (ground)
- nutmeg
- 400 g pointed cabbage (or white cabbage)
- 1 Shallot
- 1 Garlic clove
- 1 tbsp butter
- 100 ml dry white wine
- 600 ml fish stock
- 100 ml heavy cream
- Salt
- pepper (ground)
- marjoram (for garnish)
Instructions
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1.
Dice the carp fillet and chill for about 10 minutes. Then pulse with the egg white, a bit of cream and salt in a food processor until smooth. Add more cream until a silky mixture forms; strain if desired and season with salt, lemon zest, pepper and nutmeg. Shape small dumplings and refrigerate.
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2.
Wash, trim and cut the cabbage into strips. Peel and finely dice the shallot and garlic. Sauté together with the cabbage in hot butter until translucent. Deglaze with wine, bring to a boil, then add the stock and simmer gently for about 10 minutes.
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3.
Meanwhile, cook the carp dumplings in lightly boiling salted water for about 5 minutes.
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4.
Whisk the remaining cream until stiff peaks form and stir into the soup. Season with salt and pepper, ladle into bowls, lift the dumplings from the water, drain and place on top of the soup. Finish with a light dusting of pepper and garnish with marjoram before serving.
