Watercress Soup with Semolina Dumplings

0
Average: 0 (0 votes)
(0 votes)
Watercress Soup with Semolina Dumplings
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
331
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories331 kcal(16 %)
Protein10.9 g(11 %)
Fat22.5 g(19 %)
Carbohydrates21 g(14 %)

Ingredients

for
4
For the soup
2 bunches
1
2 tablespoons
1 tablespoon
500 milliliters
250 milliliters
100 milliliters
1 pinch
For the semolina dumplings
250 milliliters
1 tablespoon
1 pinch
grated Nutmeg
70 grams
2

Preparation steps

1.

For the soup: Rinse watercress and cut out hard stems, chop finely. Peel and finely chop onion. Heat oil in a large saucepan nad saute onion for a few minutes. Add 2/3 of watercress and dust with flour. Add broth and milk, stirring, and bring to a boil. Whisk in cream with an immersion blender and season with salt, pepper, sugar and lemon juice.

2.

For the semolina dumplings: Combine milk with butter, ½ teaspoon of salt and 1 pinch of nutmeg, bring to a boil. Gradually add semolina and whisk until mixture thickens. Add 1 egg and mix well. Cool the mixture and add remaining egg. Make small dumplings with two moistened teaspoons and cook in boiling salted water for about 3-4 minutes. Remove with a slotted spoon and drain. Sprinkle soup with remaining watercress and pour into bowls. Top with semolina dumplings and serve.