Herb cream soup with cheese curls

Name: Herb cream soup with cheese curls
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/4 l Milk; 7-10 Tbsp Salt; 100 g Double cream cream cheese; 125 g Durum wheat semolina; 2 Eggs (size M); 1 small stick of leek (leek); 1 Onion; 400 g floury potatoes; 1 TABLESPOON Butter or margarine; 600 ml Vegetable broth (instant); 50 g grated gouda cheese; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 TABLESPOON Oil; 4 discs (approx. 40 g) Bacon; 1 Pot of chervil; 8 Stem(s) Dill; 8 Stem(s) Parsley; 10 stalks of chives; 100 g Whipped cream

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/4 l Milk
7-10 Tbsp Salt
100 g Double cream cream cheese
125 g Durum wheat semolina
2 Eggs (size M)
1 small stick of leek (leek)
1 Onion
400 g floury potatoes
1 TABLESPOON Butter or margarine
600 ml Vegetable broth (instant)
50 g grated gouda cheese
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 TABLESPOON Oil
4 discs (approx. 40 g) Bacon
1 Pot of chervil
8 Stem(s) Dill
8 Stem(s) Parsley
10 stalks of chives
100 g Whipped cream

Directions

1
Bring milk and a little salt to the boil, stir in cream cheese and remove from the heat. Sprinkle in semolina while stirring, place back on the hot plate and continue stirring until the mixture separates from the bottom of the pot as a lump. Pour into a bowl and immediately stir in 1 egg. Let the mixture cool down. Clean and wash the leek and cut into rings. Peel onion and chop into coarse cubes. Peel, wash and dice the potatoes.
2
Heat the fat, stir-fry the leek and onion for about 2 minutes. Add potatoes and pour on broth. Bring to the boil and simmer for 10-15 minutes. Stir the remaining egg and Gouda into the semolina mixture. Season with pepper and nutmeg. Form small cams with two moistened teaspoons and put them in plenty of boiling salted water. Let it simmer at low heat for about 5 minutes. Heat the oil in a pan. Fry the bacon until crisp. Take out and let fat drip off on kitchen paper. Wash the herbs and shake dry. Pluck chervil, parsley and dill flags from the stalks and chop them. Cut chives into fine rolls. Add herbs, except for 2 tablespoons for garnishing, and cream to the soup.
3
Heat the oil in a pan. Fry the bacon until crisp. Take out and let fat drip off on kitchen paper. Wash the herbs and shake dry. Pluck chervil, parsley and dill flags from the stalks and chop them. Cut chives into fine rolls. Add herbs, except for 2 tablespoons for garnishing, and cream to the soup. Puree the soup finely. Season to taste with salt and pepper. Add cams. Arrange the soup in a tureen and serve in plates. Sprinkle with other herbs and add bacon. Garnish with dill. Delicious with baguette
4
Puree the soup finely. Season to taste with salt and pepper. Add cams. Arrange the soup in a tureen and serve in plates. Sprinkle with other herbs and add bacon. Garnish with dill. Delicious with baguette