Carrot Soup with Meatballs

Form the sausage meat into dumplings. Fry in oil, drain.

Dice carrots and onions, sauté in fat, cook with stock.

Remove about one third of the carrots after 5 minutes. Grind the rest in the stock, pass through a sieve and return to the pot.

Stir sour cream or crème fraiche, wine and flour, simmer in the soup for 5 min. Pour in carrots and dumplings, season. Garnish with cress

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