Creamy Swiss Chard Soup with Cheese-Paprika Dumplings

Ingredients

• 1 stalk of swiss chard (about 500 g)
• 1 Shallot
• 1 Garlic clove
• 150 g celery root
• 2 tbsp plant oil
• 500 ml vegetable broth
• 200 ml whipping cream
• 2 tbsp crème fraîche
• Salt
• black pepper (freshly ground)
• nutmeg
• 150 ml milk
• 25 g butter
• 1 tsp tomato paste
• 100 g wheat flour
• 1 egg
• 50 g grated cheese (e.g., Bergkäse)
• Salt
• paprika powder
• Cayenne pepper
• chervil (for garnish)

Instructions

1. 1.

   Wash, trim and roughly chop the chard. Peel and dice the shallot, garlic, and celery root. Sauté in hot oil until translucent, then add the chard and deglaze with broth. Simmer gently for about 15 minutes. Puree finely, stir in cream, and simmer briefly or add more broth if needed. Finish with crème fraîche and season with salt, pepper, and nutmeg.

2. 2.

   In a saucepan bring milk, butter, and tomato paste to a boil. Add flour and stir until the mixture thickens. Remove from heat and fold in egg and cheese. Season with salt, paprika, and cayenne pepper. Shape two teaspoons of dough into dumplings (dip them in cold water) and simmer in salted water for 2-3 minutes.

3. 3.

   Serve the soup on plates, top with the dumplings, and garnish with chervil.