Vegetable soup with cheese and sesame dumplings

Name: Vegetable soup with cheese and sesame dumplings
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g fresh pea pods or 200 g frozen peas; 2 (approx. 600 g) Kohlrabi; 4 (approx. 400 g) Carrots; 1 TABLESPOON Oil; 3 TSP Vegetable broth (instant); some stem(s) Thyme; 75 g young Gouda cheese; 40 g Butter or margarine; 1 Egg Yolk; 40 g Wheat flour (Type 1050); 2 heaped Tbsp Sesame; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 7-10 Tbsp Nutmeg

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g fresh pea pods or 200 g frozen peas
2 (approx. 600 g) Kohlrabi
4 (approx. 400 g) Carrots
1 TABLESPOON Oil
3 TSP Vegetable broth (instant)
some stem(s) Thyme
75 g young Gouda cheese
40 g Butter or margarine
1 Egg Yolk
40 g Wheat flour (Type 1050)
2 heaped Tbsp Sesame
7-10 Tbsp Pepper
7-10 Tbsp Salt
7-10 Tbsp Nutmeg

Directions

1
Peas out and wash. Clean and wash kohlrabi and carrots. Cut kohlrabi into sticks, carrots into slices. Heat oil in a pot and fry the vegetables lightly. Deglaze with 1 litre of water, add the broth and thyme.
2
Cover and cook for about 15 minutes. For the dumplings, grate the Gouda finely. Mix cheese, fat, egg yolk and flour with the whisk of the hand mixer. Lightly toast sesame seeds in a pan and mix into the dough.
3
Season to taste with pepper, salt and nutmeg. Form small dumplings and let them simmer for about 5 minutes in the vegetable soup which is no longer boiling.