Chestnut Soup with Marsala and Cranberry stuffed Ricotta Dumplings

Yesterday, I wrote it pretty confident, that I have a couple of recipes on stock. Well, it turned out that this soup is the last one. I have already mentioned a couple of times that cranberries are just gorgeous in combination with clove. The last kick was given by these ricotta dumplings, that are actually also great for dessert, so if you decide to make it, go for a double portion. It is worth it!

Ingredients:
for the soup:
400 g chestnut
1 tabelspoon butter
1 shallot
50 ml marsala
400 ml chicken or veal stock
100 ml cream
2 cloves
salt, pepper
for the dumplings:
100 g ricotta
1 egg yolk
1/5-2 tablespoons flour
2 tablespoons semolina
100 g cranberries
50 g sugar
2 pinches of ground clove
25 ml orange juice

Boil chesnuts for 25 minutes, let it cool and peel, you should have about 150-200 g of chestnuts. Sautee onion in butter, and peeled chesnuts, pour marsala over it, add cloves and as soon as the wine has reduced pour stock over it and cook for 10-15 minutes.Remove clove and puree soup together with the cream. Season with salt, pepper and some more Marsala.

For the dumplings mix together ricotta, egg yolk, flour and wheat groat, then let it stand for 30 minutes. For the filling cook cranberries with the sugar and ground clove in orange juice for 5-7 minutes, then press it through a sieve and set aside to cool. Make 4 to 6 small dumplings: flatten the ricotta dough and put a small portion of cranberry puree in the middle. Cook dumplings in simmering water, they are ready as soon as they swim on the top.