John Myers
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Nettle Soup with Cheese Dumplings
The perfect nettle soup with cheese dumplings recipe with a picture and simple step-by-step instructions.
For the soup:
- 2 Pc. Sliced potato
- 1 Pc Onion in strips
- 3 Pc Young garlic chopped
- 1 tbsp Butter
- 300 g Nettle tips
- 8 dl Vegetable broth powder
- 1 dl Cream 10% fat
- Salt – pepper – nutmeg
For the cheese dumplings
- 2 Pc Eggs room temperature
- 2 tbsp Soft butter
- 50 g Breadcrumbs
- 60 g Grated mountain cheese
- 40 g Sbrinz grated
- Salt – pepper – nutmeg
The soup :
- Let butter warm up in a saucepan, steam onions and garlic in it (let it take on without color), wash nettle tip (only tips of young nettle) and steam. Deglaze with vegetable stock, simmer for approx. 20-30 minutes. Then puree. Season to taste with salt (if necessary), pepper, nutmeg and cream. If the soup is too thick, add a little water or milk.
For the cheese dumplings
- Mix the butter with the eggs until frothy. Add the breadcrumbs and both types of cheese, stir well. Let it steep for about 10-15 minutes, if not firm enough, add some breadcrumbs. Shape dumplings with 2 teaspoons and let them steep in the soup for 10 minutes.
- Serve in a preheated plate. Enjoy ……… “en guätä”
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