Dinner

Clear Soup with Semolina Dumplings

Name: Clear Soup with Semolina Dumplings
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 120g semolina; 60g butter, at room temperature; 1 egg; salt, Pinch; nutmeg, a small, delicate pinch, Pinch; oil, Splash; 1 L beef stock, heated; parsley, chopped, for garnish, Chopped; water, salted, for cooking, a generous quantity

Tender semolina dumplings are gently simmered and served in clear beef stock with parsley.

50 min
245 kcal
Soup

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

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Ingredients

For 4 servings

Steps

Step 1:
Allow the butter to come to room temperature.
Step 2:
Beat the butter in a bowl until creamed.
Step 3:
Season with salt and a small, delicate pinch of nutmeg.
Step 4:
Add the egg and stir vigorously.
Step 5:
Sprinkle the semolina over the mixture.
Step 6:
Mix well until the surface is smooth.
Step 7:
Cover with plastic wrap and leave to rest for 15–20 minutes.
15–20 min
Step 8:
Dip two spoons regularly in hot water and use them to press or shape dumplings from the paste.
Step 9:
Optionally place the dumplings on a lightly oiled board or plate and leave them to stand briefly so they rise further.
Step 10:
Heat a generous quantity of salted water in a large pan.
Step 11:
Place the dumplings in the water and bring back to a boil.
Step 12:
Reduce the heat and simmer gently for 10–15 minutes; do not boil.
10–15 min
Step 13:
Carefully turn the dumplings occasionally.
Step 14:
Heat the beef stock.
Step 15:
Carefully remove the semolina dumplings and place them in the heated soup.
Step 16:
Serve promptly, garnished with sprinkled parsley or chives.
Step 17:
Alternatively, cook the dumplings in the beef broth, noting that this will make the soup slightly dull in appearance.
Step 18:
Do not leave the cooked dumplings standing in the soup for too long, or they will soak up the soup and soften.