Sorry for not updating for a while. It’s not that I haven’t been cooking – I just haven’t had the time to upload. So, here we go! I will start with a super quick and easy recipe. I made it when I did not have much in the house but the exact ingredients for semolina dumpling soup. It’s normally nicer with chopped spring oninons, but hey, i only had some leftover herb salad from the reduced to clear section… it did the job!
For the dumplings, I used a traditional German recipe:
125 ml Milk
10 g Butter
50-75 g Semolina
1 Egg (M)
(Vegetable/meat) stock or bouillon style soup
You can also make a sweet version of the dumplings, adding 1/2 teaspoon of sugar (and the contents of 1 vanilla pod, if available). These dumplings are traditionally eaten as a dessert or sweet main course in the summer with fruit or milk soups. I can warmly recommend semolina dumplings in cold elderberry and apple soup.
Anyway, back to the above recipe:
Make about 500 ml (or more) of stock and keep it simmering. You can also make vegetable soup instead of stock, if you have soup vegetables such as carrots, celeriac, turnips, suedes, leeks available.
In a separate pan, bring milk to the boil with a bit of salt, a dollop of butter and nutmeg.
When the milk starts to bubble, take it off the hob, and stir in the semolina. Put pan back on the hob and carry on stirring, until the dough comes off the bottom and starts forming a ball. If it doesn’t dust over more semolina.
Take dough out of the pan and mix with the egg. Add some extra semolina at this point to make the dumplings a bit more solid (I prefer them that way. If you don’t you can skip this step.)
From this mixture, form litte dumplings (I use a tea spoon) and gently place them into the simmering stock. After a few minutes, the soup is ready. Serve garnished with one or more of the following: spring onions, onion rings, finely cut herbs or herb salad, croutons, grated vegetables such as carrots or courgettes (I used some German soup pearls brought to be by a fellow blogger…).