Norwegian cheese soup

Ingredients for 4 servings:

• 100 g bacon or ham
• 1 m.-sized onion(s)
• 2 cubes of stock
• 1 ½ liters of water
• 2 tbsp flour, mixed with a little water until smooth
• 150 g cheese (Gudbrandsdalen), Norwegian brown cheese
• 250 g dumplings (meatballs), preferably homemade
• 2 carrots
• 200 g broccoli
• 150 ml cream
• salt and pepper
• n. B. herbs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

hearty soup with meatballs

Peel and dice the carrots, cut the broccoli into small florets, finely chop the onion, and dice the bacon (or ham). Brown the bacon/ham and diced onion in a little butter in a large pot. Add the water and stock cubes and bring everything to a boil. When the stock starts to boil, stir in the mixed flour to thicken the soup. The amount of flour can be adjusted depending on how thick you like it. I found 2 tablespoons to be perfect. Cut the Gudbrandsdalen into thin slices and melt in the soup. Then add the prepared or store-bought meatballs, the diced carrots, and the broccoli florets. If you like, you can also add fresh herbs at this point. Reduce the heat to low and simmer for 10 minutes until the vegetables are tender. Finally, add the cream and season with salt and pepper. Ciabatta bread, for example, goes well with the soup. Gudbrandsdalen is a Norwegian brown cheese made from cow’s whey, cream, cow’s milk, and goat’s milk. It has a slightly caramel-like, buttery flavor.