Quark cream soup

Ingredients for 4 servings:

• 1 m.-large onion(s), diced
• 5 tbsp olive oil
• 1 piece(s) celery (approx. 300 g), diced
• 200 g cheese (Quargel, also known as sour milk cheese), diced
• 2 cubes of stock
• Flour
• pepper
• 1 liter of water
• 100 ml sour cream
• Parsley or chives, chopped

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

A recipe for die-hard Quargel enthusiasts

Heat the oil in a pan. Add the diced onion and fry until golden brown. Add the diced celery and fry briefly. Now briefly fry a little flour (2-3 tablespoons) and pour in the water. Bring the soup to a boil, add the two stock cubes, and simmer covered for about 20 minutes, until the celery cubes are soft. Now puree the soup with a hand blender. Add the diced quargel and let it dissolve. Season with pepper, if desired. Serve the soup in a bowl. Finish with a dollop of sour cream and garnish with chopped parsley or chives. Tips: This recipe is a variation of a recipe from a quargel cheese dairy. Although I halved the amount of quargel, this recipe is only suitable for serious quargel lovers. Don’t surprise your dear guests with this—they might take offense. The soup smells very strong but tastes excellent.