Quick Pea Soup with Semolina Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 liter vegetable broth
- 300 g peas, frozen
- 3 carrot (s), cleaned, diced
- 0.75 liter ¾ milk
- 30 g butter
- 250 g semolina (durum wheat semolina)
- 3 egg (s)
- nutmeg
- parsley
- salt
- sugar
Print Recipe
Pin Recipe Instructions
- Bring the milk to the boil, add the butter, salt and nutmeg. Remove from the hob and stir in the semolina, place back on the hob and stir until the mixture loosens from the base, allow to cool.
- Boil the carrots in the vegetable stock for about 10 minutes, add the peas and cook for about 8 minutes.
- Now stir in the eggs one after the other into the semolina mixture until a smooth mixture is formed.
- Cut off small dumplings with a small spoon, add to the soup and let stand for about 15 minutes (do not boil).
- Chop the parsley and sprinkle it on the soup. Season to taste with a little sugar and salt.
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