Blueberry Soup with Semolina Dumplings

Summary

Ingredients

• 600 g blueberries, (blueberries) fresh or frozen
• 60 g cane suar
• 300 ml juice, (apple-pear juice)
• 1 tablespoon potato starch

For the dumplings:

• 500 ml milk
• 1 pinch (s) salt
• 80 g cane suar
• 40 g butter
• 100 g semolina, (durum wheat semolina)
• 2 egg (s)

For decoration:

• 100 g nuts, chopped and roasted without fat

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Instructions

1. Mix the blueberries, juice and sugar in a saucepan and cook.
2. Mix the potato flour with a little cold water, add to the soup and briefly bring to the boil. Let the soup cool down.
3. Bring the milk, salt, sugar and butter to the boil, add the semolina and allow to swell while stirring vigorously. Remove from heat and quickly stir in the eggs, leave to cool.
4. Cut off dumplings from the semolina, let simmer for 10 minutes and remove.
5. Place the soup on the plates and sprinkle with the nuts.