Cheese Spelt Spätzle Soup

Cheese Spelt Spätzle Soup

Cheese spelt Spätzle soup is briefly baked in the oven. Preheat the oven to 200°. Cook spelt spaetzle in 7 to 8 minutes. Cut the streaky bacon into small cubes. Clean and slice the brown mushrooms. Finely dice the onions. Heat rapeseed oil in a wide flat pan, fry bacon, add mushrooms and onions and brown lightly while stirring. Deglaze meat broth with beef, add cream and season with white pepper and paprika powder. Pluck and add the leaves of the thyme twigs. Grate Edam cheese finely. Melt the half of the cheese in the soup. Drain the spelt Spätzle and divide into two ovenproof plates. Pour the soup over it and sprinkle with the rest of the cheese. Cheese spelt spaetzle soup on the middle rail 10 to 15 minutes toast.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
548 kcal
51 g
30 g
23 g

(C)opyright by Marions Kochbuch