Lilac berry soup with semolina dumpling

Name: Lilac berry soup with semolina dumpling
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/4 l Milk; 2 TABLESPOONS Butter or margarine; 8 TABLESPOONS Sugar; 120 g Durum wheat semolina; 2 Eggs (size M); 7-10 Tbsp Salt; 300 ml Lilac Berry Juice; 200 ml clear apple juice; 1 Cinnamon stick; 1 tablespoon (approx. 20 g) Cornstarch; 300 g Apples

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1/4 l Milk
2 TABLESPOONS Butter or margarine
8 TABLESPOONS Sugar
120 g Durum wheat semolina
2 Eggs (size M)
7-10 Tbsp Salt
300 ml Lilac Berry Juice
200 ml clear apple juice
1 Cinnamon stick
1 tablespoon (approx. 20 g) Cornstarch
300 g Apples

Directions

1
Bring milk, fat and 1 tablespoon of sugar to the boil. Add semolina while stirring until the mixture comes off the bottom of the pot as a lump. Remove from the heat, let it cool down a bit and stir in eggs.
2
Form small dumplings with 2 tablespoons. Pour into boiling salted water and let it simmer at low heat for about 10 minutes. In the meantime, put lilac berry juice, apple juice, 7 tbsp. sugar and cinnamon stick into a pot and bring to the boil.
3
Stir the starch and 2 tablespoons of water until smooth, stir into the soup and bring to the boil again. Wash and quarter the apples and cut out the cores. Cut quarters into small pieces. Add apple pieces to the soup and simmer for about 1 minute.
4
Take semolina dumplings out of the water and let them drip off. Arrange soup and semolina dumplings in plates.