Spring onion soup with cheese and herb balls

Ingredients for 8 servings:

• 2 rolls
• 200 g cheese (Gouda)
• 1 bunch of parsley
• 1 egg(s)
• 20 g cornstarch
• 80 g breadcrumbs, possibly more
• salt and pepper
• nutmeg
• Salt water, hot
• 4 bunch spring onions
• 100 g butter
• 3 tbsp flour
• 200 ml dry white wine
• 1 ½ liters vegetable broth
• 3 medium-sized tomatoes (approx. 250 g)
• 200 ml whipped cream
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

creamy

For the cheese balls, soak the rolls in cold water. Cut the Gouda into cubes and puree the parsley. Squeeze the liquid out of the rolls and knead them with the egg, cornstarch, breadcrumbs, and parsley. Season the mixture with salt, pepper, and nutmeg. Form the mixture into small balls, twisting a cheese cube into each one. Cook the balls in boiling salted water for about 5 minutes, until they float to the surface and remove with a ladle. For the soup, wash the spring onions and slice them into rings. Heat the butter in a saucepan. Sauté the onion rings. Sprinkle the flour over the rolls and heat gently, stirring, until the flour is light yellow. Add the white wine and vegetable stock and whisk, making sure there are no lumps. Bring everything to a boil and simmer over low heat for about 15 minutes. Wash the tomatoes and cut them crosswise, briefly place them in boiling water, and then rinse them with cold water. Deseed the tomatoes and dice them. Add the diced tomatoes and cream to the soup and heat through. Season the soup with salt and pepper. Before serving, add the cheese balls to the soup. Tip: First, form one cheese ball and place it in the boiling water. If it falls apart, knead in another 20g of breadcrumbs.