Vegetable broth with Parmesan semolina cubes

Name: Vegetable broth with Parmesan semolina cubes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 1 large bunch of soup vegetables (min. 750 g); 2 TEASPOONS Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/8 l Milk; 70 g Durum wheat semolina; 1 egg (size M); 25 g grated parmesan cheese; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
1 large bunch of soup vegetables (min. 750 g)
2 TEASPOONS Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/8 l Milk
70 g Durum wheat semolina
1 egg (size M)
25 g grated parmesan cheese
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Cut the onion in half and fry it in a pot with the cut surface facing downwards until it is dark brown, take it out. Clean or peel and wash the vegetables. Remove 1/4 of the vegetables. Chop the rest of the soup vegetables roughly.
2
Heat 1 teaspoon of fat in the pot, sauté the vegetables in it and season with salt. Add the onion and 1 litre of water, bring to the boil and simmer for about 45 minutes. Bring milk and 1 teaspoon of fat to the boil.
3
Sprinkle in semolina, remove from heat and allow to soak. First stir in the egg, then the parmesan. Season to taste with salt, pepper and nutmeg. Spread the semolina mixture about 1 cm thick in a flat greased dish and let it cool down.
4
Cut semolina into cubes and let it simmer in boiling salt water for about 15 minutes. Cut the rest of the vegetables into small thin slices. Place a damp cloth in a sieve on a pot and pour the broth through.
5
Bring to the boil. Add vegetables and cook for 2-3 minutes. Season soup with salt and pepper. Put semolina cubes into soup bowls. Pour in broth.