Fennel soup with egg balls
2 fennel bulbs
2 medium potatoes
1 handful of rice
1 teaspoon dried celery, lovage, chives and dill
A pinch of nutmeg
Butter and oil to taste
Black pepper and salt
1-2 tablespoons chopped fresh dill
75 g flour
125 ml milk
40 g butter
30 g hard cheese such as Gruyère or Parmesan
Salt and pepper
Dip the fennel, rice and potatoes cut into large pieces in about 1.2 liters of boiling water. Season with salt, dried celery, lovage, chives and dill, as well as a little nutmeg. Cover and simmer until the vegetables are well cooked through. When they are tender, put a knob of butter and a drizzle of oil. Mix into a smooth creamy soup.
Prepare the egg balls by boiling the milk and butter in a saucepan. Salt. Then pour over the flour in one go. Stir vigorously and cook for 10 minutes. You should get a ball of thick dough that comes off the walls of the saucepan. Off the heat, stir in the eggs and cheese. Make dumplings with the size of a macadamia nut. Immerse them in the soup and resume cooking until they rise back to the surface.
Before serving, flavor the fennel soup with chopped fresh dill.