Tomato Soup with Semolina Dumplings
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 162 kcal | (8 %) | ||
| Protein | 9.5 g | (10 %) | ||
| Fat | 5.7 g | (5 %) | ||
| Carbohydrates | 18 g | (12 %) |
Ingredients
- For the soup
- 1 onion
- 2 garlic cloves
- 125 grams button Mushroom
- 2 stalks Celery
- 1 stalk Leeks
- 4 Tbsps olive oil
- 1 can peeled Tomatoes
- 250 milliliters Vegetable broth
- 150 grams peas
- salt
- freshly ground pepper
- 16 Sage (for garnishing)
- For the semolina dumplings
- 125 milliliters milk
- salt
- freshly ground pepper
- 1 Tbsp butter
- 50 grams Semolina flour
- 1 egg
Preparation steps
For the soup: Peel onion and garlic and dice. Clean mushrooms and cut into slices. Rinse, clean and finely chop celery. Rinse leek and cut into rings. Heat 3 tablespoons of olive oil in a large saucepan and saute onion and garlic for a few minutes. Add leek and celery and saute briefly. Add tomatoes with the liquid and crush with a wooden spoon. Add broth and simmer for 20-25 minutes on low heat. Add peas and simmer for 5 minutes more. Season soup with salt and pepper.
For the semolina dumplings: Season milk with a pinch of salt, pepper and nutmeg and bring to a boil. Add butter and whisk well. Gradually add semolina and simmer for 1-2 minutes. Place semolina mixture into a bowl and add an egg, mix well. Remove dumplings with two spoons from the mixture and cook in boiling salted water for about 3-4 minutes.
Heat the rest of olive oil in a pan and fry sage leaves for a few seconds. Remove semolina dumplings with a slotted spoon and drain briefly. Pour soup into bowls and top with semolina dumplings and sage leaves. Serve immediately.
