Summary

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

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Instructions

1. 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.
2. Boil the carrots in the vegetable stock for about 10 minutes, add the peas and cook for about 8 minutes.
3. Now stir in the eggs one after the other into the semolina mixture until a smooth mixture is formed.
4. Cut off small dumplings with a small spoon, add to the soup and let stand for about 15 minutes (do not boil).
5. Chop the parsley and sprinkle it on the soup. Season to taste with a little sugar and salt.