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easy &quick

Tyrolean Schlutzkrapfen in Cream of Potato Soup

QimiQ Benefits

  • All natural, contains no preservatives, additives or emulsifiers
  • Problem-free reheating possible
  • Fillings remain moist for longer

Minutes

25

Difficulty

medium

Tyrolean Schlutzkrapfen in Cream of Potato Soup
Tyrolean Schlutzkrapfen in Cream of Potato Soup

Ingredients

For 4 portions

  • For the soup

  • 250g

    QimiQ Classic, chilled

  • 50g

    Onion(s), finely chopped

  • 50g

    Smoked bacon, finely diced

  • 5ml

    Maize germ oil, to fry

  • 300g

    Potatoes, floury

  • 750ml

    Vegetable stock

  • Salt

  • Pepper

  • Caraway seeds

  • Marjoram

  • For the Schlutzkrapfen dough

  • 125g

    AP Flour, plain

  • 80g

    Potatoes, cooked

  • 100ml

    Water

  • Olive oil

  • Salt

  • Pepper

  • Nutmeg, grated

  • For the Schlutzkrapfen fillung

  • 125g

    QimiQ Classic, room temperature

  • 100g

    Gammon, diced

  • 30g

    Cream cheese

  • 20g

    Chives, finely chopped

  • 20g

    Horseradish, grated

  • Vegetable oil, to deep fry

Preparation

  1. For the soup, fry the onions and bacon in oil. Add the potatoes, douse with the stock, season to taste and continue to cook until the potatoes are tender to the bite. Blend smooth and finish with the chilled QimiQ.
  2. For the Schlutzkrapfen dough, knead the ingredients together until smooth.
  3. For the filling, whisk QimiQ smooth. Add the remaining ingredients and mix well.
  4. Deep fry in hot oil and serve in the potato soup.
Some doughy looking food

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