Name: Garlic soup
Yield: 4 servings
Cuisine: Boil
Ingredients: 1.00 onion small, chopped; 6.00 garlic cloves, chopped; 30.00 ml fresh chillies 573; 1.00 potato peeled and sliced; 1.00 Litres stock chicken; 250.00 ml cream; 30.00 ml sour cream; salt and freshly ground back pepper; 75.00 g butter; 60.00 g flour cake; 90.00 ml cornflour; 1.00 eggs separated; 2.00 ml salt; 1.00 ml sugar; 5.00 ml fennel fresh, chopped

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Ingredients (15)

1.00	onion — small, chopped
6.00	garlic — cloves, chopped
30.00 ml	fresh chillies — 573
1.00	potato — peeled and sliced
1.00 Litres	stock — chicken
250.00 ml	cream
30.00 ml	sour cream
	salt and freshly ground back pepper

FENNEL DUMPLINGS

75.00 g	butter
60.00 g	flour — cake
90.00 ml	cornflour
1.00	eggs — separated
2.00 ml	salt
1.00 ml	sugar
5.00 ml	fennel — fresh, chopped

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Method:

Sauté onion and garlic in heated oil in a large saucepan. Add potato slices and chicken stock and bring to the boil.
Lower heat and simmer until potato and garlic are tender. Purée in a blender or food processor, then pour into a bowl.
Stir in cream and sour cream and season with salt and pepper. Serve with fennel dumplings.
FENNEL DUMPLINGS: Melt butter in a saucepan and stir in flour and cornflour to make a smooth paste. Cool.
Whisk egg white until stiff. Add egg yolk, salt and sugar to the cold flour mixture.
Fold in egg white and fennel. Shape into small balls, place in a saucepan of boiling water and simmer, covered, for about 15 minutes.