Cream of carrot soup with cheese balls recipe

Cream of Carrot Soup with Cheese Balls recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Cream of carrot soup with cheese balls is a delicious and comforting recipe that combines the creamy sweetness of carrots with the savory richness of cheese. This hearty soup is perfect for chilly days and can be enjoyed as a starter or a light meal. The addition of cheese balls adds a delightful twist to the classic carrot soup, adding a burst of flavor and texture. With its vibrant color and irresistible taste, this recipe is sure to become a favorite among both kids and adults alike.

Keywords: cream of carrot soup, cheese balls, comforting, savory, vibrant

Cream of carrot soup with cheese balls recipe details

Cream of carrot soup with cheese balls recipe, recipe Rating: 4.7
Number of votes:124 

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