Herb cream soup with dumplings

Name: Herb cream soup with dumplings
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion; 200 g mixed mince; 1 TABLESPOON Low-fat curd; 1 TABLESPOON Breadcrumbs; 7-10 Tbsp salt, white pepper; 2 tablespoons (approx. 20 g) butter/margarine; 1/2-1 collar Parsley; 1 potty fresher or; 2 packages frozen basil; 2 (30 g) easy go. Tbsp. flour; 100 g Whipped cream; 2-3 TEASPOONS clear broth (instant)

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium onion
200 g mixed mince
1 TABLESPOON Low-fat curd
1 TABLESPOON Breadcrumbs
7-10 Tbsp salt, white pepper
2 tablespoons (approx. 20 g) butter/margarine
1/2-1 collar Parsley
1 potty fresher or
2 packages frozen basil
2 (30 g) easy go. Tbsp. flour
100 g Whipped cream
2-3 TEASPOONS clear broth (instant)

Directions

1
Peel and finely chop the onion. Knead minced meat, quark, breadcrumbs and half onion. Season. Form about 12 dumplings. Fry all around in 1 tbsp. hot fat until golden brown
2
Wash herbs, pluck leaves. Heat 1 tablespoon of fat in a saucepan. Fry the rest of the onion in it. Dust with flour, sweat briefly. Deglaze with 3/4 l water and cream and bring to the boil. Stir in broth and herbs, except some parsley, and let simmer for about 5 minutes
3
Puree the soup. Season to taste with salt and pepper. Heat the dumplings briefly in it. Arrange the soup and garnish with the remaining parsley
4
The herb cream soup tastes good with crabs, grated cheese, ham or tomato dices instead of dumplings. It can also be served without any garnish and sprinkled with coarse pepper.