Brussels Sprout Soup with Fried Potato Dumplings
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- For the soup
- 1 onion
- 3 waxy potatoes
- 30 grams butter
- 500 grams fresh Brussels sprouts
- 1 l Vegetable broth
- salt
- freshly ground peppers
- Nutmeg
- 1 Tbsp finely chopped parsley
- For the dumplings
- 1 egg yolk
- 30 grams freshly grated Parmesan
- 30 grams Pastry flour
- 100 grams breadcrumbs
- 500 milliliters vegetable oil (for cooking)
Preparation steps
1.
For the dumplings peel the potatoes, rinse and cook in boiling salted water.
2.
For the soup peel the onion and the potatoes, cut into small cubes and cook in a pan with melted butter. Rinse the Brussels sprouts, quarter and add with the broth. Season with salt and pepper and simmer for about 15 minutes over medium heat. Season with nutmeg and stir in the parsley.
3.
Drain potatoes, let evaporate, press through a potato ricer and process with the egg yolks, the cheese and the flour to a smooth dough. Season with salt, pepper and nutmeg.
4.
Scoop small portions and form into balls, roll in breadcrumbs and fry golden brown in hot oil. Remove and drain on paper towels. Pour the soup into preheated soup bowls and serve with 3 dumplings each.
