Cheese and Wine Soup with Fish Gnocchi

Soup: make a light roux with butter and flour, cool and pour in hot soup, boil and add white wine and cheese – simmer briefly and add the cream.

Dumplings:

Stir butter until fluffy, add breadcrumbs, eggs, flour and smoked trout – form dumplings and place in boiling salted water – steep for 15 minutes.

Sprinkle the soup with fresh chervil leaves and put the dumplings in.

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