Cream of carrot soup with cheese balls recipe
Cream of Carrot Soup with Cheese Balls recipeThis article was published by: Matthew
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Recipe introCream 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
|For the soup:|
|1 ½ kg||carrots|
|3 l||vegetable stock|
|salt and pepper|
|150 g||crème fraîche|
|For the cheese balls:|
|70 g||Gruyere cheese|
|100 g||roughly chopped hazelnuts|
InstructionsDice 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.
ca. 40 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
Calories per portion:
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