Semolina Dumpling Soup with Carrots and Parsley

A clear vegetable broth with tender semolina dumplings, lightened with butter, egg and fresh parsley. A warming dish for cool days that comes together quickly.

By yumbelo-Küche · 4 servings · 45 minutes

Ingredients

• 1.5 l Water
• 1 Stück Onion
• 2 Stück Carrots
• 100 g Celeriac
• 80 g Butter
• 2 Stück Eggs
• 120 g Durum wheat semolina
• 1 Bund Parsley
• 1 Prise Nutmeg, grated
• Salt
• 1 Bund Chives

Method

1. Peel the onion and halve it, peel the carrots and celeriac and cut them into rough chunks.
2. Bring the water to a boil in a large pot with the onion, carrots and celeriac, then simmer gently over low heat for 20 minutes.
3. Beat the butter in a bowl until fluffy, then stir in the eggs one at a time.
4. Finely chop the parsley and stir it into the butter mixture together with the semolina, a pinch of nutmeg and a little salt. Let the mixture swell for 20 minutes.
5. Use two teaspoons to shape small dumplings from the mixture.
6. Pour the broth through a sieve back into the pot and bring it to a gentle simmer again.
7. Add the dumplings to the broth in batches and poach them for 10 minutes over low heat, without letting the broth bubble.
8. Cut the carrots and celeriac into fine dice, briefly cook them in the broth and serve them with the dumplings.
9. Season the soup with salt, sprinkle with finely snipped chives and serve hot.