Lilac berry soup with semolina dumplings

Name: Lilac berry soup with semolina dumplings
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/4 l Milk; 2 TABLESPOONS Butter; 8 TABLESPOONS Sugar; 7-10 Tbsp Salt; 120 g Common wheat semolina; 2 Eggs (Gr. M); 2 (330 ml each) bottles of lilac berry juice (health food store or homemade); 1/4 l clear apple juice; 1 Cinnamon stick; 1 tablespoon (approx. 20 g) Cornstarch; 2 fine sour apples (e.g. Gloster)

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/4 l Milk
2 TABLESPOONS Butter
8 TABLESPOONS Sugar
7-10 Tbsp Salt
120 g Common wheat semolina
2 Eggs (Gr. M)
2 (330 ml each) bottles of lilac berry juice (health food store or homemade)
1/4 l clear apple juice
1 Cinnamon stick
1 tablespoon (approx. 20 g) Cornstarch
2 fine sour apples (e.g. Gloster)

Directions

1
For the semolina dumplings, bring milk, butter, 1 tablespoon sugar and 1 pinch of salt to the boil. Stir in the semolina and stir over a very low heat until the mixture separates from the bottom of the pot.
2
Remove from heat, first add 1 egg, then the second egg.
3
Form the semolina into cams with 2 moistened tablespoons. Put them into boiling salted water and let them simmer at low heat for 8-10 minutes until they rise.
4
In the meantime, put the lilac berry juice, apple juice, 7 tbsp. sugar and cinnamon stick into a pot and bring to the boil. Stir starch and 2 tablespoons cold water until smooth. Stir into the boiling soup and simmer for 2-3 minutes.
5
Wash, quarter, core and chop the apples. Steam apple pieces in the soup for 3-4 minutes. Lift out semolina dumplings, drain and add to the lilac berry soup.