Chard Soup with Cheese Dumplings

Finely grate Emmental and knead together with 60 g softened butter, flour and egg yolk. Season with salt, pepper and nutmeg, form into a roll and leave to cool. Clean and rinse the chard, cut the green from the stems and chop finely, cut the stems into cubes. Steam the stems in the remaining butter until soft. Add the clear soup and cook for about 20 minutes with the lid closed. Cut cheese roll into 20 slices and form dumplings, cook in slightly boiling salted water for 20 minutes. Grind chard stems, add white wine and crème fraîche and season. Add chard and cheese dumplings to soup and simmer on low heat for about 5-10 minutes, season to taste.

Tip: Chard has been a trendy vegetable for some time. Frosting makes it even more noble and really brings out its full flavor.

Therefore, it is very popular in winter.

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