Creamy Mangold Soup with Cheese Dumplings

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Creamy Mangold Soup with Cheese Dumplings
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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
For the soup
1 Chard leaf (500 grams)
1 shallot
1 garlic
150 grams Celery root
2 tablespoons vegetable oil
500 milliliters Vegetable broth
200 milliliters Whipped cream
2 tablespoons Crème fraiche
salt
freshly ground peppers
Nutmeg
For the dumplings
150 milliliters milk
25 grams butter
1 teaspoon Tomato paste
100 grams Pastry flour
1 egg
50 grams grated Cheese (such as Bergkäse)
salt
ground paprika
cayenne pepper
Chervil (for garnishing)
How healthy are the main ingredients?
Whipped creamTomato pasteChard leafshallotgarlicsalt

Preparation steps

1.

For the soup: rinse and coarsely chop mangold. Peel and dice shallot, garlic and celery. Heat oil in a saucepan and saute onion, garlic and celery until translucent. Add mangold and deglaze pan with broth. Simmer for about 15 minutes on low heat. Puree and add cream, mix well. Add more broth or simmer down to reach desired consistency. Add creme fraiche and season with salt, nutmeg and pepper. 

2.

For the dumplings: combine butter, tomato paste and milk, bring to a boil. Add flour and whisk until mixture becomes solid. Remove from heat and add egg and cheese. Season with salt, pepper and cayenne pepper. With two teaspoons, remove dumplings from the mixture and cook in boiling salted water for 2-3 minutes.  

3.

Pour soup into plates, top with dumplings and garnish with chervil. Serve.