Carrots – Oranges – Soup with Parsley Dumplings
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g carrot (s)
- 2 large orange (s)
- 2 tablespoon butter
- 2 small onions
- 700 ml chicken broth
- 100 ml cream
- 2 pinches gingerbread spice
For the dumplings: (parsley dumplings)
- 60 g semolina (durum wheat)
- 50 g butter
- 1 egg (s)
- 1 bunch parsley
- some water
- salt and pepper
- Salt water
Print Recipe
Pin Recipe Instructions
- For the parsley dumplings, puree the parsley with a little water to a green paste. Mix the butter with a pinch of salt until foamy, then stir in the egg. Then stir in the semolina and parsley paste. Season to taste with salt and pepper.
- Let the dough rest in the refrigerator for at least 30 minutes. Then use two teaspoons to stab the lumps in the hot salted water and simmer gently for about 10 minutes.
- Peel and slice the carrots. Peel the onions and cut into cubes. Sweat the carrot slices together with the onions. Top up with the broth, bring to the boil once and then simmer gently for about 15 minutes. Puree the soup with the hand blender.
- Then squeeze the oranges and add the orange juice, bring to the boil and add to the cream. Season with salt, pepper and gingerbread spices and serve.
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