Plum soup with semolina noodles

Name: Plum soup with semolina noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Plums; 1 can(s) (425 ml) Apricots; 3/8 l roterJohannisbeersaft; 3 TABLESPOONS Sugar; 1 TABLESPOON Cornstarch; 1/4 l milk, salt; 3-4 tablespoons (50 g) Semolina; 1 TABLESPOON Lemon juice; 1 fresh egg; 2 TEASPOONS crushed pistachios

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Plums
1 can(s) (425 ml) Apricots
3/8 l roterJohannisbeersaft
3 TABLESPOONS Sugar
1 TABLESPOON Cornstarch
1/4 l milk, salt
3-4 tablespoons (50 g) Semolina
1 TABLESPOON Lemon juice
1 fresh egg
2 TEASPOONS crushed pistachios

Directions

1
Wash, stone and quarter the plums. Drain the apricots and collect the juice. Put 3 tablespoons of juice aside
2
Cut the apricots into slices. Apricots-,
3
Bring the currant juice, cinnamon stick and 1 tbsp. sugar to the boil. Mix starch and 3 tbsp. apricot juice until smooth. Stir into the soup, bring to the boil and simmer briefly. Add fruit and cook for 2-3 minutes. Let cool off
4
Bring milk and 1 pinch of salt to the boil. Stir in semolina and 1 tablespoon of sugar. Leave to swell for approx. 5 minutes
5
Season soup with lemon juice. Separate egg. Beat egg white and 1 tablespoon sugar until stiff. Whisk the egg yolks and stir into the semolina mixture with the pistachios. Fold in egg white. Cut off the cams and serve with the plum soup