Beetroot Cream Soup with Mini Semolina Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g semolina, (durum wheat semolina)
- 0.5 liter ½ milk
- 120 g butter
- 0.5 clove ½ garlic
- 1 bay leaf
- 2 medium egg (s)
- 1 pinch (s) cayenne pepper
- Lemon (s), untreated, a zest
- salt
- 1 small onion (s)
- 1 bay leaf
- 2 clove (s)
- 1 chilli pepper (s), (medium hot)
- 1 clove garlic (unpeeled)
- salt
- 600 g beetroot, (pre-cooked, vacuum-packed)
- 300 g carrot (s)
- 2 onions)
- 1 liter vegetable stock, (instant)
- 200 g sweet cream
- 1 teaspoon honey
- 1 pinch (s) cumin
- 2 tablespoon parsley, fresh, chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Roast the semolina over a mild heat in a pan without fat until it begins to smell (do not let it get dark). Take out of the pan and let cool down completely (otherwise it will clump).
- Bring the milk with the butter, a little salt, garlic, bay leaf, lemon peel and a little nutmeg to the boil. Pour in the semolina while stirring and let the mixture boil down over a mild heat until it loosens from the bottom of the pot.
- Put the batter in a bowl, remove the spices (lemon peel, garlic and bay leaf) and immediately stir in the eggs. Allow to cool to room temperature and stir occasionally until a smooth, pliable mass is formed. Possibly add seasoning. Cover and let the mixture cool down.
- Heat plenty of water in a saucepan to just under boiling point. Salt and add the onion, cloves, bay leaf, chilli pepper and unpeeled clove of garlic.
- Shape small dumplings (no larger than the size of a golf ball) with damp hands and add to the boiling stock and let stand for about 15 minutes.
- Peel the carrots and chop them roughly as well as the beetroot. Peel the onions and also cut them into cubes. Peel the garlic clove and cut in half.
- Heat oil in a pot. Sauté the vegetables in it, season with honey, salt, pepper and, if you like, with cumin. Pour in the broth and cover and simmer the soup over a low heat for about 30 minutes. Then add the cream, bring to the boil, puree and season to taste again.
- Serve the beetroot soup with semolina dumplings and sprinkle with parsley.
- Tip:
- The soup also tastes good with semolina dumplings and can be frozen well (without semolina dumplings / semolina dumplings).
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