Plum soup with semolina dumplings

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash the plums, quarter them lengthwise and cut out the stone. Drain the apricots and collect the juice. Put 3 tablespoons of apricot juice aside. Cut the apricots into slices.

2. 2

   Boil up the rest of the apricot juice, currant juice, 1 tablespoon of sugar and cinnamon stick. Mix starch with the rest of the apricot juice. Thicken the soup with the mixed starch and bring to the boil again.

3. 3

   Add plums and apricots to the soup and simmer at low heat for about 3-5 minutes. Let the soup cool down. Boil up 1/4 litre of milk with 1 tablespoon of sugar and 1 pinch of salt, stir in semolina. Bring to the boil again and let it swell for 5 minutes on a mild heat.

4. 4

   Separate the egg. Beat egg white with remaining sugar until stiff. Whisk egg yolk with remaining milk. Stir egg yolks and pistachios into the semolina mixture. Fold in the egg whites and let them cool down. Remove the cinnamon stick from the soup.

5. 5

   Season soup with lemon juice and fill into plates. Use 2 moistened teaspoons of the semolina mixture to cut out dumplings and place them in the soup. Decorate with some lemon balm.

Nutrition Facts

KCAL
330 kcal

CARBS
60 g

FATS
6 g

PROTEINS
7 g