Wild Garlic Soup with Cheese Pressed Knots

Carefully rinse the wild garlic, pluck off any stalks. In a saucepan, bring salted water to a boil. Put the wild garlic in, let it boil once, take it out and quench it on the spot.

Peel and chop the shallots. Sauté in butter until translucent. Peel and grate garlic cloves. Sauté briefly with the shallots. Extinguish with white wine, fill up with chicken stock and cream. All together gently simmer for about 10 minutes. Season with salt, pepper and juice of one lemon. Coarsely chop the blanched wild garlic, add to the soup and gently simmer for about 1 minute. Mix well with a hand blender, bind with a little cold butter and strain through a fine sieve.

For the dumplings, cut Schrippen into small cubes and place in a large enough bowl. Fry the bacon cubes in a frying pan, sweat the onion and add to the dumpling bread. Add cheese cubes, parsley, eggs and finally milk until a compact dumpling mass is formed. Season with salt, pepper and nutmeg (freshly grated). Form small dumplings, press flat and fry in oil on both sides until golden, place on a baking tray and put in the oven at 180 degrees for another 5 minutes.

Arrange soup in soup plates, put in dumplings. Sprinkle with some finely chopped wild garlic strips.

Our tip: Use bacon with a fine, smoky note!

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