Fruit Soup Made from Dried or Baked Fruit with or Without Semolina Dumplings

Summary

Prep Time	15 mins
Cook Time	30 mins
Total Time	55 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

For the dumplings:

Fruit Soup Made from Dried or Baked Fruit with or Without Semolina Dumplings

Instructions

Soak the baked fruit in water for a few hours.
Bring to the boil with the soaking water, lemon aroma, vanilla sugar, possibly cinnamon and sugar (use the sugar carefully, as the fruit is already very sweet - preferably sweeten at the end). Simmer over a low heat for 20 minutes.
In the meantime, prepare the semolina dumplings. To do this, bring the milk, sugar and fat to the boil, stir in the semolina with a whisk and continue to stir with a spoon. Burn the mass to a lump. Let cool down for about 5 to 10 minutes. Then stir in the egg well and form small dumplings with your hands or 2 teaspoons.
Take some pieces of fruit from the fruit soup and puree them with a little water. Add the pureed mass and the semolina dumplings to the soup and simmer for another 10 minutes. At the end, stir the cornstarch with a little water and use it to thicken the soup. Season to taste and serve.
Tips: If you don`t like semolina, just leave out the dumplings. Then the soup is not very filling, but is more suitable as a pre-soup.
In summer I don`t use cinnamon and prunes, instead I add more apple rings and apricots to the soup, as well as more lemon aroma. Also tastes good as a cold bowl.
In autumn and winter, on the other hand, cinnamon and prunes come into their own.

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