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Vegetable Soup with Semolina Dumplings

Vegetable Soup with Semolina Dumplings
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293
calories
Calories
30 min.
Preparation
easy
Difficulty

Ingredients

for 4 each
For the soup
125 grams Paprika
125 grams Leek
125 grams Broccoli
125 grams Carrots
1 liter Chicken broth
150 grams corn kernels (Canned)
Salt
Freshly ground Pepper
For the semolina dumplings
150 milliliters Milk
50 grams Semolina flour
1 Egg yolk
Salt
1 tablespoon freshly chopped Parsley
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Preparation steps

Step 1/4

For the soup, rinse vegetables, peel, clean and chop. Add vegetables to broth, bring to a boil and cover. Simmer over low heat for 10 to 15 minutes until vegetables are al dente.

Step 2/4

For the semolina dumplings, bring milk to a boil in a saucepan and add a pinch of salt. Sprinkle semolina over the milk, stir and let simmer over low heat until it thickens. Stir in egg yolk and parsley.

Step 3/4

Drain corn and add to vegetables. Heat and season soup with salt and pepper to taste.

Step 4/4

Form semolina dumplings between 2 spoons and drop into soup. Serve warm.