Wild garlic soup with cream cheese dumplings

Ingredients for 4 servings:

• 2 handfuls of wild garlic
• 2 small onions, finely chopped
• 2 garlic cloves
• 1 tbsp butter
• 750 ml vegetable stock
• 250 ml whipped cream
• salt and pepper
• some sugar
• 1 shot of white wine
• 125 g quark
• 100 g cream cheese
• 2 eggs
• 200 g breadcrumbs
• 80 ml milk for soaking
• Salt
• nutmeg
• possibly mashed potato powder or oat flakes to bind

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

For the dumplings, mix the breadcrumbs soaked in milk with the quark, cheese, and eggs. Season with salt and nutmeg as desired. Shape into dumplings and simmer in boiling salted water for 6-8 minutes. For the soup, sauté the onions and garlic, add half of the wild garlic, and fry briefly. Deglaze with white wine and pour in the broth. Simmer for 10 minutes. Season with salt, pepper, and sugar, add the remaining wild garlic, and blend everything finely (removing the garlic first if necessary). Then stir in the cream (if you like, save some and whip it until stiff for garnish), and bring back to a boil. Tip: I like to thicken the soup with some mashed potato flakes. You can also let some oatmeal cook down if you don’t like it quite so runny.