Vegetable broth with semolina dumplings
easy
Ingredients
- 1/8 l Milk
- 25 g Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp grated nutmeg
- 100 g Durum wheat semolina
- 25 g grated parmesan cheese
- 1 egg (size M)
- 1 small onion or shallot
- 200 g Carrots
- 3/4 l Fine vegetable broth
- 3-4 Stem(s) flat leaf parsley
- 7-10 Tbsp white pepper
Directions
- 1
Boil milk, 1/8 litre water, 15 g fat, 1/2 teaspoon salt and nutmeg in a small pot. Remove the pot from the heat, first add semolina and then parmesan while stirring. Place back on the stove and continue stirring until the mixture comes off the bottom of the pot as a lump. Put the mixture into a bowl and let it cool down for 3-5 minutes. Stir in egg.
- 2
Bring a pot of salted water to the boil. Form small dumplings (noodles) from the semolina mixture with two moistened teaspoons (approx. 25 pieces) and let them simmer in the hot water for approx. 5 minutes (do not boil). When the dumplings float on top, lift them out with a skimmer and let them drip off on kitchen paper. Peel and finely dice the onion. Clean, wash and cut the carrot into larger cubes. Heat the remaining fat in a pot and fry the onions in it until transparent. Add the carrots, pour on the stock and bring to the boil. Cover and simmer for 4-5 minutes. Meanwhile wash parsley, dab dry and chop except for something to garnish.
- 3
Heat the remaining fat in a pot and fry the onions in it until transparent. Add the carrots, pour on the stock and bring to the boil. Cover and simmer for 4-5 minutes. Meanwhile wash parsley, dab dry and chop except for something to garnish. Season stock to taste with salt and pepper, add parsley and semolina dumplings and heat briefly. Arrange the stock in deep plates and serve garnished with parsley
Nutrition Facts
210 kcal
22 g
10 g
8 g
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