John Myers
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Potato Soup with Choux Pastry Dumplings
The perfect potato soup with choux pastry dumplings recipe with a picture and simple step-by-step instructions.
Ingredients for the potato soup:
- 500 g Freshly peeled potatoes
- 1 bunch Soup vegetables
- 2 liter Vegetable broth, 1 tbsp oil,
- 2 Bay leaves
- 2 Cloves
- 5 Black and crushed peppercorns
- Salt and pepper
- 1 pinch Nutmeg
- 100 g Creme fine
- 100 ml Cream
- 1 Tea filter bags
- 1 Large pot for 3 liters
Ingredients for the choux pastry dumplings:
- 375 ml Water
- 1 tsp Salt
- 100 g Butter or margarine
- 3 medium-sized Free range eggs
- Pepper from the grinder
- 1 pinch Chili powder
- 0,25 tsp Dried marjoram
- 2 liter Oil, neutral for deep-frying
- 200 g Spelled flour
Preparation of the potato soup:
- Whip the whipped cream until it is half stiff and store in the refrigerator until the soup is ready to serve
- Cut the washed and peeled potatoes and the washed and cleaned soup vegetables into cubes of the same size. Cut the cleaned leek into rings.
- Turn the stove to medium heat, spread the tablespoon of oil in a large saucepan and heat. Sweat the leek in it, then add the soup vegetables and the potatoes and sweat them too. Pour in all of the vegetable stock.
- Pour the cloves, crushed peppercorns and bay leaves into a tea filter bag and add to the boiling soup. Put a suitable lid on the saucepan, reduce the heat and simmer for about 25 minutes.
- Remove the tea filter bag and finely puree the soup with a hand blender. Season to taste with salt and pepper from the mill and with nutmeg. Finally add the cream fine and pour the soup into a warming bowl and set aside until serving.
Preparation of the choux pastry dumplings
- In a saucepan, bring the water, the butter with the teaspoon of salt to a boil.
- Turn off the hotplate, pull the saucepan off the hotplate and pour the flour into the boiling hot water all at once. Immediately stir vigorously with a wooden spoon until the mixture is a real dumpling, place it back on the hot stove, stirring vigorously until the dough loosens from the bottom of the pot and a white layer has formed on the bottom of the pot.
- Now take the pot off the stove again, and immediately stir in one egg carefully with a whisk, stir in the remaining 2 eggs one at a time, stir in the spices, such as pepper, chili powder and marjoram, and stir for so long, until the dough shines and has a homogeneous consistency.
- Heat the oil in the deep fryer to 180 °
- In the meantime, use a lightly floured tablespoon to cut off the choux pastry and place on baking paper lightly dusted with flour.
- Now slide the cams into the hot oil in the deep fryer and fry for about 7 minutes. Then drain on paper towels.
To serve:
- Put the soup in deep, preheated plates, put a dollop of the semi-whipped cream on top and serve with the choux pastry dough. Good Appetite!
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