Carrot Cream Soup With Cream Cheese Dumplings - Mohrencremesuppe Mit Klosschen
From luisascatering 15 years ago
- 30 minutes to make
- Serves 4
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 :-)
Ingredients
- For soup: shopping list
- 3 T. unsalted butter shopping list
- 1 small onion, chopped shopping list
- 2 cups carrots, peeled and chopped shopping list
- 1 medium yukon gold potato, peeled and chopped shopping list
- Freshly squeezed lemon juice, to taste shopping list
- 3 cups homemade vegetable stock (recipe follows) shopping list
- 1 cup Riesling (or a dry white wine) shopping list
- 1 tsp. sugar shopping list
- 1/2 cup heavy cream shopping list
- kosher salt, freshly grated nutmeg and white pepper, to taste shopping list
- chives for garnish shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- homemade vegetable stock: shopping list
- 1 leek. sliced and rinsed clean shopping list
- 3 medium sweet onions, peeled and chopped shopping list
- 3 large carrots, scrubbed and chopped shopping list
- 2 stalks celery, rinsed and chopped shopping list
- 8 ounces crimini mushrooms, rinsed and quartered shopping list
- 2 roma tomatoes, rinsed and quartered shopping list
- 1 head fennel (about 1 lb.), rinsed, and chopped shopping list
- Handful fresh parsley shopping list
- Handful fresh thyme shopping list
- Handful fresh oregano shopping list
- 1 tablespoon black peppercorns shopping list
- sea salt to taste shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~For Dumplings: shopping list
- 8 oz. natural cream cheese shopping list
- 1 egg shopping list
- 1/2 c. homemade breadcrumbs, dried and finely ground (or panko, works for me!) shopping list
- 2 tsp. fresh parsley, minced shopping list
- kosher salt, freshly ground nutmeg and black pepper, to taste shopping list
How to make it
- 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.
The Rating
Reviewed by 8 people-
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.
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in loved it
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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!
meals4abby
in Valders loved it
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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 ...more
lori4flavor
in Chicago loved it
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