Tomato consomme with mini semolina dumplings cherry tomatoes, pine nuts and chives

Name: Tomato consomme with mini semolina dumplings cherry tomatoes, pine nuts and chives
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Vine tomatoes; 2 Shallots; 400 ml Poultry stock (glass); 5 white peppercorns; 1 Bay leaf; 7-10 Tbsp Salt; 50 g Parmesan cheese; 50 g Durum wheat semolina; 7-10 Tbsp grated nutmeg; 125 g cherry tomatoes; 20 g Pine nuts; 1/2 bunch Chives

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Vine tomatoes
2 Shallots
400 ml Poultry stock (glass)
5 white peppercorns
1 Bay leaf
7-10 Tbsp Salt
50 g Parmesan cheese
50 g Durum wheat semolina
7-10 Tbsp grated nutmeg
125 g cherry tomatoes
20 g Pine nuts
1/2 bunch Chives

Directions

1
Wash and clean the tomatoes and cut them into pieces. Peel and chop the shallots. Put tomatoes and shallots with stock and 400 ml water in a pot. Add peppercorns and bay leaf.
2
Season with salt. Bring everything to the boil and simmer at medium heat for about 30 minutes. In the meantime grate parmesan finely. Bring 100 ml water to the boil in a pot, stir in semolina, season with salt, pepper and nutmeg.
3
Stir in the parmesan. Form about 40 mini semolina dumplings. Wash and halve the cherry tomatoes. Roast pine nuts in a pan without fat until golden brown, take them out. Wash the chives and cut into fine rolls.
4
Pour the consomme through a sieve lined with a gauze cloth. Repeat the process. Heat the consomme in a pot and let the dumplings simmer for about 2 minutes. Serve with cherry tomatoes, pine nuts and chives.