Mangold soup with cheese dumplings

Ingredients for 4 servings:

• 125 g cheese (Emmental), finely grated
• 60 g butter
• 60 g flour
• 2 egg yolks
• Nutmeg, grated
• 1 chard (approx. 500 g)
• 30 g butter
• ½ liter meat broth
• 6 tbsp white wine
• 1 cup crème fraîche
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Knead the cheese with the softened butter, flour, and egg yolk. Season with salt, pepper, and nutmeg, shape into a roll, and refrigerate. Trim and wash the chard, strip the greens from the stems, and finely chop. Cut the stems into strips. Sauté the stems in the butter, add the broth, and simmer covered for 20 minutes. Cut the cheese roll into slices and form into about 20 dumplings. Cook these in lightly boiling salted water for 20 minutes. Purée the chard stems in the broth. Add the white wine and crème fraîche, and season with salt and pepper. Add the chard greens and cheese dumplings to the soup, simmer for 5 minutes, season to taste, and serve.