Parmesan Dumplings in Spinach Soup

Summary

Ingredients

• 1 large egg (s)
• 2 tablespoon parmesan
• 3 tablespoon semolina (durum wheat semolina)
• 1 ½ liter vegetable stock
• nutmeg
• Spinach or chervil

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Instructions

1. Heat the vegetable stock, crack open the egg and whisk gently with a fork. Add two flat tablespoons of parmesan and then the semolina. Depending on the size of the egg, a little more semolina may have to be used, it is important that the mixture is so viscous to firm that cracks appear in the dough when stirred quickly with a fork. Do not let the mixture rest, but work quickly.
2. Cut out the dumplings with two small teaspoons and add them to the hot, but not boiling, soup. Let it steep for 20 minutes over a very low heat.
3. Clean 1 large cup of fresh spinach, just before the end of the cooking time, place the spinach on top of the soup, put a lid on the pot and wait until the spinach has collapsed. But you can also use a few cubes of frozen leaf spinach. The spinach can also be replaced with chervil.
4. Just before serving, rub a touch of nutmeg over the soup. There are about eight cams, with a menu this little soup is enough for four people.
5. The vegetable broth can also be replaced by chicken broth, but with homemade vegetable broth it is a nice guest soup for vegetarians.