Cherry soup with semolina dumplings

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Wash, stalk and stone the cherries. Halve 100 g and chill. Cut the vanilla pod lengthwise and scrape out the vanilla pulp. Caramelise 100 g sugar in a wide pot, deglaze with cherry nectar and lemon juice.

2. 2

   Add vanilla pulp, vanilla pod and lemon juice, bring to the boil and simmer for about 5 minutes. Add the rest of the cherries and cook for another 5 minutes at medium heat. Season soup with mace and puree.

3. 3

   Stir the starch with a little water until smooth and thicken the soup with it, bring to the boil again. Let the soup cool down, then put it in a cool place. For the semolina dumplings, bring milk, fat, salt and 1 tablespoon of sugar to the boil.

4. 4

   Sprinkle in semolina and stir until the mixture comes off the bottom of the pot like a dumpling. Remove the pot from the stove. Stir in egg. Boil up plenty of salted water. Form small dumplings from the semolina mixture with wet hands and let them simmer in the salted water for about 8 minutes at low heat.

5. 5

   Serve cherry soup with halved cherries and semolina dumplings. Dust with cinnamon sugar and decorate with mint.

Nutrition Facts

KCAL
410 kcal

CARBS
84 g

FATS
5 g

PROTEINS
6 g