Tomato Bisque with Soft Cheese Balls
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
- For the tomato soup
- 1 Tbsp olive oil
- 2 shallots (finely chopped)
- 1 clove garlic cloves (finely chopped)
- ½ Tbsp sugar
- 1 Tbsp light balsamic vinegar
- 4 cups Tomato juice
- 1 tsp dried oregano
- For the cheese dumplings
- ½ cup Quark
- ½ cup Parmesan (finely grated)
- 4 Basil leaves chopped (reserve a few sprigs for docoration)
- 1 egg
- 4 Tbsps dried breadcrumbs
Preparation
Kitchen utensils
1 Pot, 1 Skillet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Lid
Preparation steps
1.
For the soup: Heat the olive oil in a pan and fry the shallots and garlic for 2-3 minutes over a low to medium heat until soft, stirring continuously. Sprinkle the sugar over and let caramelise slightly.
2.
Pour in the balsamic and tomato juice. Add the oregano and season with salt and pepper. Simmer over a low heat for 8-10 minutes.
3.
Mix the quark, Parmesan, basil, egg and breadcrumbs. Season with salt and pepper. Shape the mixture into walnut-sized balls and add them to the soup. Cook the cheese dumplings in the soup for 5 minutes over a very low heat until done.
4.
Season the soup with salt and pepper and spoon into bowls. Garnish with the reserved basil sprigs.
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