Cheese soup with sausage dumplings

Ingredients for 1 servings:

• 2 tsp butter
• Flour
• 1 liter vegetable broth or chicken broth
• 200 ml cream
• 250 g grated cheese, e.g. Emmental or mountain cheese
• 2 bay leaves
• salt and pepper
• nutmeg
• 2 sausages, coarse
• Parmesan
• breadcrumbs
• Herbs as needed
• Butter or clarified butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Melt the butter in a saucepan and sauté the flour in it. Slowly add the stock, stirring constantly to avoid lumps. Slowly stir in the cheese and cream until everything is dissolved. Add the bay leaves and finely chopped wild garlic, and simmer the soup for 15-20 minutes. Remove the sausage meat. To do this, simply cut the sausage lengthwise and peel off the skin. Form the meat into small balls. In a small bowl, mix the Parmesan cheese, breadcrumbs, and any other herbs and spices you like. Add one ball at a time to the bowl and coat. Tossing makes this very easy and even. Then melt a little butter in a pan and fry the balls on all sides. Remove the bay leaves from the soup. Season the soup with nutmeg, salt, and pepper, and serve with the balls.