Potato Cream Soup with Dumplings
Creamy potato soup with dumplings made from fresh ingredients in the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 50 g Grünkernschrot
- 100 ml broth
- 2 egg yolks
- 30 g soft butter
- 100 g low-fat quark
- 2 egg whites
- Salt
- Cayenne pepper
- 0.5 bunch Parsley
- 400 g starchy potatoes
- 250 g whipping cream
- 125 g butter
- freshly grated nutmeg
- 400 ml clear meat broth
- Salt
- Pepper
- 1 handful chervil
Instructions
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1.
Boil Grünkern in the broth and let it soak covered for 30 minutes.
-
2.
Whisk egg yolks with butter, fold in quark and Grünkern. Beat egg whites into a stiff foam and gently fold in. Season with cayenne pepper. Wash parsley, dry, finely chop, stir into the quark mixture and refrigerate covered for at least an hour.
-
3.
For the soup peel potatoes and cook in salted water, drain and press while hot, then stir in cream and butter in a pot, add broth, season with salt and pepper, keep warm over low heat.
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4.
From the quark mixture cut out dumplings with 2 teaspoons, simmer in salted water for 3-4 minutes, remove, drain and serve with the soup. Sprinkle with chopped chervil.
