Recipe

Carrot Cream Soup With Cream Cheese Dumplings - Mohrencremesuppe Mit Klosschen Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 10 months, 3 weeks ago I love German food, especially things that are "untypical". Carrot soup can be made from scratch all year long. This soup is an example of German cuisine in it's most refined state :-) Prep:25m Cook:30m Servings:4	Luisascater
	carrot german soup vegetarian dumplings

Does this look good? Yeah! / Nope

Fans

meals4abby

lunasea

lori4flavo

angelinaw

juels

jimrug1

trigger

Ingredients

For soup:

3 T. unsalted butter

1 small onion, chopped

2 cups carrots, peeled and chopped

1 medium Yukon gold potato, peeled and chopped

Freshly squeezed lemon juice, to taste

3 cups homemade vegetable stock (recipe follows)

1 cup Riesling (or a dry white wine)

1 tsp. sugar

1/2 cup heavy cream

Kosher salt, freshly grated nutmeg and white pepper, to taste

Chives for garnish

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

homemade vegetable stock:

1 leek. sliced and rinsed clean

3 medium sweet onions, peeled and chopped

3 large carrots, scrubbed and chopped

2 stalks celery, rinsed and chopped

8 ounces crimini mushrooms, rinsed and quartered

2 Roma tomatoes, rinsed and quartered

1 head fennel (about 1 lb.), rinsed, and chopped

Handful fresh parsley

Handful fresh thyme

Handful fresh oregano

1 tablespoon black peppercorns

Kosher salt to taste

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~For Dumplings:

8 oz. natural cream cheese

1 egg

1/2 c. homemade breadcrumbs, dried and finely ground (or panko, works for me!)

2 tsp. fresh parsley, minced

Kosher salt, freshly ground nutmeg and black pepper, to taste

Directions

For homemade vegetable stock:

Place leek in an 8- to 10-quart pan. Add onions, carrots, celery, mushrooms, tomatoes, fennel, parsley, thyme, oregano, peppercorns, salt and enough water to cover vegetables (about 2 qt.). Bring to a boil over high heat, then reduce heat and simmer, uncovered, for 2 hours, adding water as needed to keep vegetables barely covered.

Line a colander with a layer of cheesecloth (or use a large, fine wire strainer); set over a large bowl. Pour stock mixture into colander and drain vegetables well; discard vegetables. Reserve stock for use.

To make the Carrot Cream Soup:

Melt the butter in a 4 quart saucepan and sauté the onion for several minutes. Add the carrots and potato and cook for another 3 minutes. Do not brown. Add the lemon juice, wine, broth and a half teaspoon of sugar (optional) and bring to a boil. Simmer for 25 minutes, or until vegetables are soft.

Make dumplings in the meantime.

To make the Cream Cheese Dumplings:

Bring a large pan of water to just under a boil.

Mix all dumpling ingredients in a bowl and let stand for 5 minutes. If the dough is too thin to form into dumplings, add more bread crumbs.

Using two teaspoons, form dumplings by taking about 1 tablespoon of dough in one teaspoon and using the second teaspoon to smooth the dumpling. If you transfer the dough several times between the two spoons, you will form a triangular egg shaped dumpling that is common in German cuisine. If you would rather, you may also just form smooth, round balls using your hands---but it looks way cooler to make "quinelles" ;-)

Drop the dumplings into the simmering water and cook for 3 - 5 minutes, or until done. Dumplings are done when they float to the surface and are firm all the way through. Remove with a slotted spoon and let drain.

Puree the soup in a blender in 2 batches or with a hand blender (immersion blender) in the pan. Add salt and pepper to taste.

Ladle the soup into bowls. Place 3 dumplings in each bowl. Garnish with some chopped chives and serve hot.

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Comments

trigger 10 months, 3 weeks ago said:
I have friends from Germany that I would love to share this with.
Speechless is all I will say about this.
I am in awe of the beauty of the recipe for its contents and execution and also the history.
You can take your bow now Luisa.
Applause applause !!
Another five forks and a smile :)
Another flag as well for unique and also for beauty.
Did I say speechless oops my bad

meals4abby 10 months, 3 weeks ago said:
I think Michael said it all! My thoughts exactly! My husband and I are German and we also love German food! This is a real winner. Thanks Luisa and have a great new year!

lori4flavor 10 months, 3 weeks ago said:
Oh Luisa, this absolutely looks and sounds divine! I've never had cream of carrot soup, so I just may give it a try. I especially like the use of the listed herbs, and the cheese dumplings! Could you perhaps suggest a non-alcohol alternative for the wine, or can it just be omitted or more stock added? Bookmarked, ^5 + flagged for beauty.

Happy New Year! :)

juels 10 months, 3 weeks ago said:
Another stunning recipe, Luisa! Another keeper for me and another high 5 for you! Thanks for posting such wonderful recipes!

angelinaw 10 months, 1 week ago said:
Wow...I think I'm with Michael at speechless...Great job, not only on the recipe and the love that goes into making it but for the presentation. High-five just doesn't seem enough!

jimrug1 9 months, 4 weeks ago said:
I think I will just leave it at WOW!!! High five

lunasea 9 months, 3 weeks ago said:
Luisa, this is one classy, flavorful and gorgeous soup. And those cream cheese dumplings? Well, they push it right over the top for me. High 5 and beauty flags are waving. Great job - thank you!

elgab89 9 months, 3 weeks ago said:
I AM SPEECHLESS!
This is absolutely divine!
WOW!

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