Elderberry soup with semolina dumplings

Name: Elderberry soup with semolina dumplings
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1⁄4 l Milk; 2 TABLESPOONS Butter; 1 TABLESPOON + approx. 100 g sugar; 7-10 Tbsp Salt; 120 g Common wheat semolina; 2 Eggs (Gr. M); 1 tablespoon (approx. 20 g) Cornstarch; 650 ml unsweetened elderberry juice; 1⁄4 l clear apple juice; 1 Cinnamon stick; 2 sour apples (e.g. Elstar)

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1⁄4 l Milk
2 TABLESPOONS Butter
1 TABLESPOON + approx. 100 g sugar
7-10 Tbsp Salt
120 g Common wheat semolina
2 Eggs (Gr. M)
1 tablespoon (approx. 20 g) Cornstarch
650 ml unsweetened elderberry juice
1⁄4 l clear apple juice
1 Cinnamon stick
2 sour apples (e.g. Elstar)

Directions

1
For the semolina dumplings, bring milk, butter, 1 tablespoon sugar and 1 pinch of salt to the boil. Sprinkle in semolina and stir until the mixture separates from the bottom of the pot as a dumpling. Remove from heat and stir in the eggs one by one.
2
Boil plenty of water with a little salt. Cut out dumplings from the semolina mixture with two moistened tablespoons. Leave to simmer in the slightly boiling water for about 10 minutes.
3
For the soup mix starch and 2 tablespoons elderberry juice until smooth. Boil up the rest of the elderberry juice, apple juice, 100 g sugar and cinnamon stick. Stir in the starch and simmer for 2-3 minutes while stirring.
4
Wash, quarter, core and chop the apples. Cook the apple pieces in the soup for 3-4 minutes. Remove the cinnamon stick. Sweeten the soup if necessary. Lift semolina dumplings out of the cooking water and drain well.
5
Spread elderberry soup on soup plates, arrange semolina dumplings in it.