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Ingredients
Cream Soup with Semolina Rolls
- For the soup
- 2 onions
- 3 Tbsps butter
- 3 Tbsps Pastry flour
- 1 l Beef broth (or vegetable broth)
- 1 generous pinch ground Saffron
- 1 Tbsp finely chopped parsley
- salt
- white peppers
- For the semolina rolls
- 200 grams Pastry flour
- salt
- 40 grams softened butter
- 60 grams Semolina flour
- 1 egg
- Nutmeg
- Pastry flour (for dusting)
For the semolina rolls: mix flour with 1 pinch of salt and enough water to knead to a firm dough, which leaves the sides of the bowl. Let rest for about 20 minutes. Beat butter until fluffy, add a little semolina, egg and remaining flour, whisk until smooth. Season with salt and nutmeg and let rest for about 10 minutes. Roll out dough thinly and spread with semolina mixture. Roll up until about 1.5 cm in diameter (approximately 1/2 inch) and brush the edges with a little water, press firmly. Cut roll into 3 cm (approximately 1 inch) long pieces.
For the soup: peel onions and chop finely. Heay butter in a saucepan and saute until transucent. Dust flour over onions and add broth, whisk well. Add saffron and simmer, stirring occasionally, for about 10 minutes on low heat. Add semolina rolls and simmer for about 15 minutes on low heat, stirring carefully from time to time. Sprinkle with parsley and season with salt and pepper. Pour into bowls and serve.
(Percentage of daily recommendation)
| Calorie | 464 cal. | (22 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |