Cheese-Milk Soup SABI

Ingredients

3 pcs potatoes
as needed semolina
250 g SABI whipping cream
3 pcs Sabina processed cheese
0.5 l SABI milk
1 pc egg
1 cube beef bouillon
as needed vegeta seasoning
as needed salt
as needed basil
as needed black pepper

Procedure

1. Pour 0.75 l water into a pot, salt, and bring to a boil.

2. In a separate bowl, prepare dumplings. Break a whole egg, whisk with a fork, and gradually add semolina until a medium-thick batter forms. (TIP: You can add half a Sabina processed cheese to the dumpling batter for a delicious cheesy flavor.)

3. When the water boils, use a dumpling maker to add the batter to the pot. Reduce heat and cook dumplings for about 4 minutes. Then add diced potatoes and pour in SABI milk. After adding milk, stir constantly to prevent boiling over.

4. When potatoes are almost done, prepare beef bouillon. Dissolve a cube of beef bouillon in 2 dl boiling water and add to the soup.

5. In another small pot, prepare the cream-cheese mixture. Heat SABI whipping cream and squeeze out all remaining Sabina processed cheese. Stir until cheese melts, then pour into the soup and bring to a boil. Finally, season with salt, vegeta, basil, and a bit of black pepper.