Fresh pea soup with semolina dumplings

Name: Fresh pea soup with semolina dumplings
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 750 g Beef soup meat; 1 Onion; 1 Bay leaf; 2–3 Cloves; 7-10 Tbsp Salt; 1 TEASPOON Peppercorns; 1 collar Soup Greens; 4 Stem(s) lovage (alternatively parsley); 1 kg fresh peas (alternatively 300 g frozen); 1⁄4 l Milk; 1 TABLESPOON Butter; 1 TEASPOON Sugar; 125 g Durum wheat semolina; 2 Eggs (Gr. M); 2 Carrots; 400 g Potatoes

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

750 g Beef soup meat
1 Onion
1 Bay leaf
2–3 Cloves
7-10 Tbsp Salt
1 TEASPOON Peppercorns
1 collar Soup Greens
4 Stem(s) lovage (alternatively parsley)
1 kg fresh peas (alternatively 300 g frozen)
1⁄4 l Milk
1 TABLESPOON Butter
1 TEASPOON Sugar
125 g Durum wheat semolina
2 Eggs (Gr. M)
2 Carrots
400 g Potatoes

Directions

1
Wash meat for the broth. Peel and halve the onion. Boil both with bay leaf, cloves, 2 teaspoons salt, peppercorns and about 2 1⁄2 l water. Cover and simmer for about 2 hours. Skim off any foam that may have formed.
2
Clean or peel and wash the soup greens. Cut everything into pieces. Wash lovage. Add everything to the meat after about 30 minutes. Peas peel and wash.
3
For the dumplings, bring milk, butter, some salt and sugar to the boil. Sprinkle in semolina and stir until the mixture comes off the bottom of the pot. Cool down for about 5 minutes. Stir in the eggs one by one. Add two teaspoons of dumplings.
4
Let it simmer in boiling salt water for about 15 minutes. Drain.
5
Wash and chop the carrots and potatoes. Sieve the bouillon and bring to the boil. Cook potatoes and carrots for 10-15 minutes, peas for about 5 minutes. Remove meat from the bone, chop finely.
6
Heat up with the dumplings in the soup. Season to taste.