Bregenzerwald Cheese Soup with Barley Gnocchi

Soak the barley in cold water for one night, then prepare it soft. Clean the carrots, prepare them soft and cut them into small cubes.

For the dumplings, make a dab with butter and egg yolks, knead the cottage cheese with the slices of bread and mix into the dab. Mix the carrots and flour and fold into the curd mixture. Mix in cooked barley and finely chopped kitchen herbs. Rest the mixture for thirty minutes.

In the meantime, sauté shallots – or onion if desired – in butter, extinguish with white wine, pour in cream and soup and cook to two-thirds of liquid.

Add the grated cheese and bring to the boil, season to taste with salt and freshly ground pepper (be careful: cheeses can be very spicy!).

Cut out dumplings (2 per person) and place them in boiling salted water for about fifteen minutes. Strain.

Arrange two slices of Sura cheese in each soup plate, place the dumplings on top, fill up with soup and sprinkle with chives.

Tip: As an alternative to fresh chives, you can also use the freeze-dried.

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