Cheese and Onion Soup with Caraway Gnocchi




Rating: 3.85 / 5.00 (111 Votes)


Total time: 45 min

Ingredients:












Caraway dumplings:









Set:





Instructions:

Peel the onions and garlic and cut them into small pieces. Also cut the Seebodner into small pieces. Sauté onions and garlic in butter – deglaze with white wine, fill up with vegetable stock and cream, add the Seebodner, salt and pepper and simmer for about 6 minutes. Blend well with a hand blender (possibly strain), season with balsamic vinegar. For the dumplings, mix all ingredients and let rest in the refrigerator for about 30 minutes. Form small dumplings with a mocca spoon and boil in salted water for 1-2 minutes. Serve the soup, put in the dumplings and garnish with the roasted onions, sprigs of marjoram and the caraway seeds.

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