Hangover soup with cheese dumplings (katersuppe mit kaspressknödel) by Meredith Erickson

SERVES 4 TAKES: 45 MINS PLUS AT LEAST 4 HRS SIMMERING

INGREDIENTS

15g unsalted butter

1 yellow onion, finely diced

240ml beef stock

5 thin slices white bread, crusts removed

85g chewy, soft pretzel, thinly sliced

170g mashed potato

200g mixed cheeses (such as tilsit and

emmental), diced

1 tbsp minced fresh flat-leaf parsley

1 tsp minced fresh oregano

⅛ tsp freshly grated nutmeg

¼ tsp garlic powder

½ tsp caraway seeds

2 eggs, lightly beaten

¼ cup olive oil fresh chives, finely chopped, to garnish

FOR THE SOUP

2 yellow onions, skin on, halved 5 juniper berries, coarsely crushed 5 whole cloves, coarsely crushed 900g beef rump

900g small marrow bones

1 leek, roots removed

2 carrots

1 small, fist-size celeriac or parsley root,

coarsely diced

1 small bunch flat-leaf parsley

1 small bunch lovage

2 bay leaves

2 empty eggshells splash of ruby port

METHOD

Start by making the soup. Set a large pot over a medium-high heat and add the onions, facedown, along with the juniper berries and cloves. Dry-fry, without stirring, until quite seriously browned but not blackened, around 5 mins. Add the beef, marrow bones, leek, carrots, celeriac, parsley, lovage, bay leaves and 4 litres water (pour in more water, if needed, to cover the ingredients). Turn the heat to high and bring to a boil, then turn to very low and simmer for a minimum of 4 hrs, but preferably overnight. Before you go to bed, add the eggshells to the pot; this will help clarify the liquid.

The next day, strain the liquid through a fine-mesh sieve into another pot, gently pressing the vegetables and meat to extract that last bit of flavour. Season the soup with salt and pepper, then stir in the port. Set aside to cool.

Melt the butter in a frying pan set over a medium-high heat. Add the onion; sauté for 5 mins until translucent and starting to brown. Set aside.

Pour 240ml of the soup into a medium bowl, then add the bread and pretzel pieces and soak for

15 mins until very soft. Stir in the mashed potato, cheeses, parsley, oregano, nutmeg, garlic powder, caraway seeds and sautéed onion until well combined. Season with salt and pepper. Stir in the eggs.

Divide the mixture into eight balls, then press them flat. Warm the soup over a gentle heat.

Warm the olive oil in a large frying pan set over a medium-high heat. Add the dumplings and fry until crispy and golden-brown, around 2-3 mins per side. Transfer to kitchen paper.

To serve, divide the dumplings between four bowls, ladle in the soup and garnish with the chives.

Taken from Alpine Cooking by Meredith Erickson

(£38, Ten Speed Press)