Our fourth recipe for Advent is a warming South Tyrolean Kaspressknödel soup, for which we used IBIS Ciabatta and a good mountain cheese.
Kaspressknödel are a South Tyrolean and West Austrian speciality of flat-pressed dumplings made from dumpling bread and cheese, served as a soup accompaniment or fried in clarified butter as a main course with sauerkraut.
A regional variety is used for the cheese in each case. In Salzburg, for example, the dumplings are made with beer cheese, in Tyrol with mountain cheese or grey cheese, while in Vorarlberg Sura Kees is used.
Our warming Kaspressknödelsuppe is also ideal as a starter during Advent - but then it's best to serve only one dumpling so that there's still enough appetite for the main course.
We hope you enjoy cooking it!