Cheese dumpling soup
Cheese dumpling soup
servings
- 1 onion
- 250 g old baked rolls
- 200 g Woerle mountain cheese, diced
- 200 ml milk
- 2 eggs
- 1 tbsp parsley, chopped
- 1-2 tbsp flour
- butter
- Butter lard
- salt, pepper
- Chives
- Vegetable stock
Step 1
Finely chop the onion and sauté in butter. Dice the rolls small and mix with diced mountain cheese (about 10 x 10 mm), add lightly cooled onions.
Step 2
Whisk, salt and pepper the milk with eggs. Pour egg milk mixture over the bread and refine with chopped parsley. Mix well and add 1-2 tbsp flour, depending on the consistency.
Step 3
Leave to rest for 15-30 minutes. Form the dumpling mixture and fry it in butter lard on both sides.
Step 4
Sprinkle in hot vegetable stock with chopped chives and serve.
