Fennel soup with egg balls

Крем супа от фенел и яйчни кюфтенца1 685x1024 Fennel soup with egg balls

Fennel soup with egg balls

Ingredients:

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

2 eggs
75 g flour
125 ml milk
40 g butter
30 g hard cheese such as Gruyère or Parmesan
Salt and pepper

Preparation:

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.

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