Winter Soup with Quark Dumplings

Soups
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Ingredients for 4 portions
  • For the soup
  • 250 g QimiQ Cream Base
  • 80 g Butter
  • 180 g Red cabbage, roughly chopped
  • 80 g Apple(s), peeled
  • 60 g Celeriac, diced
  • 60 g Onion(s), diced
  • 10 g Sugar
  • 125 ml Red wine
  • 400 ml Clear vegetable stock
  • Salt
  • Black pepper, freshly ground
  • 0.5 small pinch(es) Ginger powder
  • 0.5 small pinch(es) Cloves, ground
  • 1 small pinch(es) Cinnamon, ground
  • 0.5 tsp Marjoram
  • 0.5 Orange(s), finely grated zest
  • For the quark dumplings
  • 125 g QimiQ Cream Base
  • 200 g Quark 20 % fat
  • 90 g White bread crumbs
  • 1 Egg(s)
  • 1 Egg yolk(s)
  • Salt
  • 0.5 Orange(s), finely grated zest
Method
1.
For the soup: heat the oil with the butter in a saucepan. Add the red cabbage, celeriac and onions and sauté. Add the granulated sugar and caramelize.
2.
Douse with the red wine and allow to simmer covered for approx. 20 minutes.
3.
Add the QimiQ Cream Base, vegetable stock and spices, blend and season to taste.
4.
For the quark dumplings: whisk the QimiQ Cream Base with the quark until smooth. Add the remaining ingredients and mix well. Season to taste.
5.
Allow the mixture to rest for approx. 20 minutes. Form dumplings and allow to draw in hot salted water.
6.
Serve with the soup.