Cream of carrot soup with cheese balls recipe

Cream of Carrot Soup with Cheese Balls recipe
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Ingredients
For the soup: | |
3 | shallots |
1 ½ kg | carrots |
150 g | celeriac |
100 g | butter |
3 l | vegetable stock |
salt and pepper | |
some | sugar |
150 g | crème fraîche |
For the cheese balls: | |
150 ml | milk |
50 g | butter |
1 pinch(es) | salt |
ground nutmeg | |
150 g | flour |
3 | eggs |
70 g | Gruyere cheese |
To garnish: | |
chopped chervil | |
100 g | roughly chopped hazelnuts |
Instructions
Dice the shallots. Clean, peel and roughly dice the carrots and the celeriac.
Heat the butter in a large saucepan, first sauté the shallots and then the diced carrots and the celeriac. Add the vegetable stock, bring to the boil, cover and simmer over medium heat for 15 minutes. Finely purée the soup and refine with the Crème fraîche. Season to taste with salt and pepper.
Heat the milk with the butter, add a pinch of salt and a little nutmeg and bring to the boil. Remove from heat. Sieve the flour and pour it in all at once. Heat again and stir until a smooth dumpling forms.
Transfer the dough into a bowl and knead in the eggs with a dough hook one by one. Finally knead in the Gruyère cheese.
Bring salted water to the boil, use 2 teaspoons (rinsed with cold water) to scoop small dumplings out of the dough. Cook the balls for 3 minutes.
Serve the carrot cream soup with the cheese balls and sprinkled with chervil and hazelnuts.
Preparation time:
ca. 40 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
350kcal
Reference: Cream of carrot soup with cheese balls recipe
Recipe type: xarchivex
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