Pear and Huedel

(Friesland) Make a yeast dough from milk, flour, yeast, sugar, egg, butter and a pinch of salt. Let it rise for about half an hour, knead it repeatedly and form it into balls weighing about 50 grams.

In a wide, shallow saucepan, sauté the onion and bacon, pour in the vegetable soup, add the pear slices, stretch a coarse-meshed dishcloth over the saucepan, place the yeast balls on top and cook for about 20 minutes at low heat with the lid closed.

Clean the beans and cut them into three centimeter pieces. Sauté the shallot in a saucepan with butter, add the clear soup and milk (reserve 1 tbsp. and mix the cornstarch with it) and let it boil. Soften the beans in it for about 10 minutes. Bind the beans with the milk-maize starch and fold in the savory. Boil briefly and perhaps season with nutmeg.

Arrange the pear and huedel with the bean mixture and bring to the table.

Our tip: Use bacon with a subtle smoky note!

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