Pear soup with Klacker Klieben

Name: Pear soup with Klacker Klieben
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1 Organic lemon; 2 kg juicy pears (e.g. Packhams); 125 g + 2-3 tablespoons sugar; 1 Cinnamon stick; 8 Zwiebäcke; 1/2 l dry white wine; 3 Eggs (size M); 150 g Flour; 7-10 Tbsp Whipped cream and brown sugar

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

1 Organic lemon
2 kg juicy pears (e.g. Packhams)
125 g + 2-3 tablespoons sugar
1 Cinnamon stick
8 Zwiebäcke
1/2 l dry white wine
3 Eggs (size M)
150 g Flour
7-10 Tbsp Whipped cream and brown sugar

Directions

1
Wash the lemon thoroughly, dab dry and peel the peel thinly. Squeeze lemon juice. Wash 1.5 kg pears, grate, core and cut them roughly into pieces. Mix pears and lemon juice in a large pot, add 1 litre of water, 125 g sugar, cinnamon stick and lemon peel.
2
Bring to the boil, cover and simmer for about 15 minutes. In the meantime, soak rusks in cold water. Pass the pears with the stock through a sieve and put them back into the pot. Squeeze the rusk well and add it to the pear stock with the white wine.
3
Bring to the boil and simmer for 2-3 minutes while stirring. Peel the remaining pears, quarter them, remove seeds and cut into thin slices. Add pear slices to the soup, bring to the boil and simmer for 4-5 minutes.
4
Season soup with 1-2 tablespoons of sugar. For the flour dumplings bring water to the boil in a large pot. Mix eggs, 1 tablespoon sugar and 2 tablespoons water. Add the flour bit by bit. Add small dumplings to the water with two moistened teaspoons and leave to stand for about 5 minutes.
5
Remove with a skimmer, drain and add to the pear soup. Serve the soup. If you like, put a blob of whipped cream on the soup and sprinkle with brown sugar.