Franconian Wine Soup with Fried Sausage Dumplings

Remove the skin from the onions and finely chop them. Remove peel from carrots, celery, clean leek, finely dice vegetables. Clean the grapes, cut them in half and remove the seeds. Remove peel from garlic and press. Clean and chop chives and parsley. Stir whipped cream and egg yolks (= alloy). Roast almond kernels briefly.

Remove the sausage meat from the intestines, add a little whipped cream, chives and parsley, season with pepper and make dumplings with a small spoon. Cook in bubbling vegetable soup.

Fry onions in hot clarified butter, add root vegetables, dust with flour, mix in briefly, pour in cold vegetable soup, stir until smooth and let bubble. Add white wine and simmer gently, pour a little whipped cream, season with salt and season with pepper.

Remove soup from heat, do not make more, mix in alloy. Fold in garlic. Fry grapes briefly in a little hot clarified butter.

Serve:

Arrange soup in tureen, add dumplings, spread grapes evenly on top and sprinkle with almond kernels.

369 Kcal – 25 g fat – 11 g egg white – 12 g carbohydrates – 1 Be (bread units)

Our tip: It is best to use fresh herbs for a particularly good aroma!

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