- For the soup
- 125 grams Paprika
- 125 grams Leek
- 125 grams Broccoli
- 125 grams Carrots
- 1 liter Chicken broth
- 150 grams corn kernels (Canned)
- Freshly ground Pepper
- For the semolina dumplings
- 150 milliliters Milk
- 50 grams Semolina flour
- 1 Egg yolk
- 1 tablespoon freshly chopped Parsley
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.
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.
Drain corn and add to vegetables. Heat and season soup with salt and pepper to taste.
Form semolina dumplings between 2 spoons and drop into soup. Serve warm.