Tomato Soup with Semolina Dumplings

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Tomato Soup with Semolina Dumplings
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
162
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories162 kcal(8 %)
Protein9.5 g(10 %)
Fat5.7 g(5 %)
Carbohydrates18 g(12 %)

Ingredients

for
4
For the soup
1 onion
2 garlic
125 grams button Mushroom
2 stalks Celery
1 stalk Leeks
4 tablespoons 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 tablespoon butter
50 grams Semolina flour
1 egg
How healthy are the main ingredients?
tomatoLeekolive oiloniongarlicCelery

Preparation steps

1.

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.

2.

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.