Semolina Dumplings in Vegetable Soup
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
- For the soup
- 1 Cauliflower about 700 grams (approximately 1.5 pounds)
- 2 carrots
- 2 small Kohlrabi
- 100 grams Snow peas
- 1 ½ liters Vegetable broth
- salt
- freshly ground peppers
- 1 Tbsp chopped parsley
- For the dumplings
- 350 milliliters milk
- salt
- freshly ground peppers
- 150 grams Semolina flour
- 1 Tbsp scallions
- 1 Tbsp chopped parsley
- 3 eggs
- Nutmeg
- For garnish
- Herb flower
Preparation steps
1.
For the dumplings: Boil the milk with salt and pepper. Stir in the flour, cover and cook on low heat for 5 minutes, stirring frequently. Remove the pan from the heat and stir in the chives and parsley. Stir in the eggs one by one. Season with nutmeg.
2.
For the soup: Cut the cauliflower into small florets. Peel the carrots and kohlrabi and cut into thin slices.
3.
Boil the broth with the cauliflower, carrots and kohlrabi. Simmer about 8 minutes, then add the snow peas and cook until al dente.
4.
Form dumplings from the semolina mixture with two small smoons and cook them about 5 minutes in boiling salted water.
5.
Season the soup with salt and pepper, stir in the parsley and serve with the dumplings, garnished with herb flowers.
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