Lilac berry soup with almond semolina noodles

Name: Lilac berry soup with almond semolina noodles
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 500 ml Milk; 100 g crushed almonds; 1 tablespoon (20 g) butter/margarine; 2 easy go. tablespoon + 200 g sugar; 200 g Durum wheat semolina; 3 Eggs (Gr. M); 7-10 Tbsp Salt; 7-10 Tbsp 1 1⁄2 l Lilac/elderberry juice; 1⁄2 l apple juice; 1 knife tip ground cloves; 1 coated Tsp Cinnamon; 7-10 Tbsp grated peel and juice of 1 organic lemon; 4 easy go. tablespoons cornstarch; 2 large pears

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

500 ml Milk
100 g crushed almonds
1 tablespoon (20 g) butter/margarine
2 easy go. tablespoon + 200 g sugar
200 g Durum wheat semolina
3 Eggs (Gr. M)
7-10 Tbsp Salt
7-10 Tbsp 1 1⁄2 l Lilac/elderberry juice
1⁄2 l apple juice
1 knife tip ground cloves
1 coated Tsp Cinnamon
7-10 Tbsp grated peel and juice of 1 organic lemon
4 easy go. tablespoons cornstarch
2 large pears

Directions

1
Bring milk, almonds, fat and 2 tablespoons of sugar to the boil. Sprinkle in semolina and stir until the mixture comes off the bottom of the pot as a dumpling. Take the pot off the heat and let the mixture cool down a little. Stir in the eggs one after the other.
2
Form cams from the mixture with two coldly moistened teaspoons. Place the dumplings in large portions of boiling salted water and let them simmer at low heat for about 10 minutes.
3
Boil up juices, spices, 200 g sugar, lemon peel and juice. Stir starch and 5 tablespoons of water until smooth. Bind soup with it. Season to taste.
4
Peel, quarter, core and dice the pears. Add to the soup and cook for 1-2 minutes. Drain semolina noodles well and serve with the soup.