Cream of carrot soup with cheese balls recipe
Cream of Carrot Soup with Cheese Balls recipe
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|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|
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.
ca. 40 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Cream of carrot soup with cheese balls recipe
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