Riesling soup with sausage dumplings

Ingredients for 4 servings:

• 1 tbsp butter
• 1 tbsp flour
• ¼ liter wine, Riesling semi-dry
• 375 ml chicken stock or vegetable stock
• 1 small onion(s)
• 2 carnations
• 1 tsp mustard seeds, black
• 1 small bay leaf
• 1 bunch of chives
• 1 tsp sugar
• 1 pinch of cayenne pepper or chili powder
• 200 ml cream
• g Bratwurst, fresh
• 1 tbsp oil (sunflower oil)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cooking class recipe

Melt the butter in a saucepan, stir in the flour, and deglaze with a dash of Riesling. Bring to a boil, then add more Riesling and stir until smooth. Add the remaining wine and chicken stock and bring to a boil. Peel the onion and stud it with cloves. Add the spices, studded onion, and bay leaf to the soup. Simmer the soup over low heat for about 20 minutes, stirring frequently until it becomes creamy. Wash the chives, pat dry, and cut into thin rolls. Pass the soup through a fine sieve, return to the heat, and season with salt, cayenne pepper, and sugar. Whisk the cream with a hand mixer until semi-stiff. Press the sausage out of its casing and use a teaspoon to form small dumplings. Heat the oil in a pan and fry the sausage dumplings until golden brown. Drain on kitchen paper and serve in portions in preheated, deep plates. Stir the cream into the boiling soup, bring back to the boil briefly, whip until frothy, serve in the prepared plates, and sprinkle with chives.