Broth with semolina-cheese dumplings

Name: Broth with semolina-cheese dumplings
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50 g Semolina; 50 g aged Gouda cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (400 g) Perennial celery; 1-2 TABLESPOONS Butter or margarine; 1 cube Clear meat soup; 7-10 Tbsp Chervil

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

50 g Semolina
50 g aged Gouda cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (400 g) Perennial celery
1-2 TABLESPOONS Butter or margarine
1 cube Clear meat soup
7-10 Tbsp Chervil

Directions

1
For the dumplings, heat 100 ml water. Stir in semolina and let it swell a little. Grate cheese and melt in it. Season with salt and pepper. Form small dumplings.
2
Clean and wash the celery. Put some tender leaves aside. Cut celery into fine strips. Heat the fat. Sauté the celery for about 5 minutes. Deglaze with 3/4 litre water and bring to the boil. Let the dumplings simmer for about 2 minutes at low heat. Dissolve stock cubes in it. Season with salt and pepper if necessary.
3
Sauté the celery for about 5 minutes. Deglaze with 3/4 litre water and bring to the boil. Let the dumplings simmer for about 2 minutes at low heat. Dissolve stock cubes in it. Season with salt and pepper if necessary. Serve garnished with celery and chervil leaves