Beetroot celery soup with semolina dumplings

Name: Beetroot celery soup with semolina dumplings
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 TABLESPOON Walnut kernels; 1 Onion; 3 (approx. 500 g) Red prayers; 1 (approx. 500 g) Celery Tuber; 150 g floury potatoes; 1 TEASPOON Oil; 7-10 Tbsp demerara sugar; 7-10 Tbsp salt, pepper; 7-10 Tbsp Nutmeg; 2 TABLESPOONS Vegetable broth (instant); 30 g Mountain cheese (piece); 1 TABLESPOON Butter; 125 g Durum wheat semolina; 1 Egg (Gr. M); 1-2 TABLESPOONS Lemon juice; 1⁄2 Federation Chives; 4 TSP Fresh cream

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 TABLESPOON Walnut kernels
1 Onion
3 (approx. 500 g) Red prayers
1 (approx. 500 g) Celery Tuber
150 g floury potatoes
1 TEASPOON Oil
7-10 Tbsp demerara sugar
7-10 Tbsp salt, pepper
7-10 Tbsp Nutmeg
2 TABLESPOONS Vegetable broth (instant)
30 g Mountain cheese (piece)
1 TABLESPOON Butter
125 g Durum wheat semolina
1 Egg (Gr. M)
1-2 TABLESPOONS Lemon juice
1⁄2 Federation Chives
4 TSP Fresh cream

Directions

1
Coarsely chop the walnuts. Roast in a pan without fat, remove. Peel and chop onion. Peel beetroot (put on disposable gloves - they stain strongly!) and dice coarsely. Peel, wash and dice celery and potatoes.
2
Heat the oil in a large pot. Sauté the onion in it until transparent. Fry beetroot, celery and potatoes briefly. Sprinkle with 1 tsp. sugar and caramelise briefly. Season with salt and pepper. Deglaze with 1 1⁄4 l water, stir in broth and bring to the boil.
3
Cover and cook over medium heat for about 25 minutes.
4
In the meantime, grate the cheese finely for the dumplings. 1⁄4 l water, butter, 1⁄2 TL salt and 1 pinch of nutmeg in a pot bring to the boil. Stir in the semolina and stir with a wooden spoon until the mixture comes off the bottom of the pot.
5
Remove from the heat and let it cool down a little. Then stir in the egg and cheese.