Carrot Cream Soup With Cream Cheese Dumplings - Mo... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I love German food, especially things that are untypical . Carrot soup can be made from scratch all year long. This soup is an example of German cuisine in it's most refined state :-) Ingredients:
for soup |
3 t. unsalted butter |
1 small onion, chopped |
2 cups carrots, peeled and chopped |
1 medium yukon gold potato, peeled and chopped |
freshly squeezed lemon juice, to taste |
3 cups homemade vegetable stock |
1 cup riesling (or a dry white wine) |
1 tsp. sugar |
1/2 cup heavy cream |
kosher salt, freshly grated nutmeg and white pepper, to taste |
chives for garnish |
homemade vegetable stock |
1 leek. sliced and rinsed clean |
3 medium sweet onions, peeled and chopped |
3 large carrots, scrubbed and chopped |
2 stalks celery, rinsed and chopped |
8 ounces crimini mushrooms, rinsed and quartered |
2 roma tomatoes, rinsed and quartered |
1 head fennel (about 1 lb.), rinsed, and chopped |
handful fresh parsley |
handful fresh thyme |
handful fresh oregano |
1 tablespoon black peppercorns |
sea salt to taste |
'''''''''''''''''''''''''''''''''''''''''''''''''''''for dumplings |
8 oz. natural cream cheese |
1 egg |
1/2 c. homemade breadcrumbs, dried and finely ground (or panko, works for me!) |
2 tsp. fresh parsley, minced |
kosher salt, freshly ground nutmeg and black pepper, to taste |
Directions:
1. For homemade vegetable stock:
2. Place leek in an 8- to 10-quart pan. Add onions, carrots, celery, mushrooms, tomatoes, fennel, parsley, thyme, oregano, peppercorns, salt and enough water to cover vegetables (about 2 qt.). Bring to a boil over high heat, then reduce heat and simmer, uncovered, for 2 hours, adding water as needed to keep vegetables barely covered.
3. Line a colander with a layer of cheesecloth (or use a large, fine wire strainer); set over a large bowl. Pour stock mixture into colander and drain vegetables well; discard vegetables. Reserve stock for use.
4. To make the Carrot Cream Soup:
5. Melt the butter in a 4 quart saucepan and sauté the onion for several minutes. Add the carrots and potato and cook for another 3 minutes. Do not brown. Add the lemon juice, wine, broth and a half teaspoon of sugar (optional) and bring to a boil. Simmer for 25 minutes, or until vegetables are soft.
6. Make dumplings in the meantime.
7. To make the Cream Cheese Dumplings:
8. Bring a large pan of water to just under a boil.
9. Mix all dumpling ingredients in a bowl and let stand for 5 minutes. If the dough is too thin to form into dumplings, add more bread crumbs.
10. Using two teaspoons, form dumplings by taking about 1 tablespoon of dough in one teaspoon and using the second teaspoon to smooth the dumpling. If you transfer the dough several times between the two spoons, you will form a triangular egg shaped dumpling that is common in German cuisine. If you would rather, you may also just form smooth, round balls using your hands-but it looks way cooler to make quinelles ;-)
11. Drop the dumplings into the simmering water and cook for 3 - 5 minutes, or until done. Dumplings are done when they float to the surface and are firm all the way through. Remove with a slotted spoon and let drain.
12. Puree the soup in a blender in 2 batches or with a hand blender (immersion blender) in the pan. Add salt and pepper to taste.
13. Ladle the soup into bowls. Place 3 dumplings in each bowl. Garnish with some chopped chives and serve hot.
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