Blueberry Soup with Semolina Dumplings

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

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:

For decoration:

100 g nuts, chopped and roasted without fat

Instructions

Mix the blueberries, juice and sugar in a saucepan and cook.
Mix the potato flour with a little cold water, add to the soup and briefly bring to the boil. Let the soup cool down.
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.
Cut off dumplings from the semolina, let simmer for 10 minutes and remove.
Place the soup on the plates and sprinkle with the nuts.

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