Clear Bell Pepper Soup with Cheese Tarragon Gnocchi

Drain the curd in a sieve. Cut the peppers in half, clean them and place them on a baking tray with the skin side up. Roast in the heated oven on the 2nd rack from the bottom for 8-10 min under the oven broiler until the skin blisters black. Now remove from the heat, cover with a wet dishcloth and cool for 5 min. Skin the peppers, cut the yellow ones into coarse pieces, the red ones into liter cm cubes. Peel and slice the shallots and the garlic.

Heat the oil in a saucepan and sauté the shallots, garlic and yellow bell pepper pieces for 2 minutes, making sure they do not brown. Add the vegetable stock and cook at low temperature for 45 minutes.

Beat the egg yolks and butter with the whisk of a mixer for 3-4 minutes until creamy. Add goat cheese, curd cheese, semolina and breadcrumbs, mix well, season with salt and season with pepper. Cover the mixture and let it stand for 30 minutes. Pluck the tarragon leaves from the stems, chop and mix gently.

Cover a baking tray with cling film. Form 40 dumplings from the curd mixture with 2 damp teaspoons and place on the foil. Form the dumplings in portions in boiling salted water, turn down the temperature and let the dumplings draw for 5 min.

Sieve the soup, arrange on plates, fill each with 4 dumplings and decorate with diced peppers.

Time needed : 1 hour, 40 min.

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