Vegetable Soup with Red and Green Pesto Dumplings
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 ml milk
- 60 g butter
- 100 g semolina (spelled semolina)
- 1 egg (s)
- egg yolk
- 1 tablespoon pesto (tomato pesto)
- 1 tablespoon pesto (basil pesto)
- Seasoned Salt
- nutmeg
- 2 vegetable stock cubes
- 1 liter water
- 80 g carrot (s), cut into strips
- 80 g leek, cut into strips
- Parsley or chives, chopped
Print Recipe
Pin Recipe Instructions
- Bring the milk to the boil, melt the butter in it and let the semolina trickle in. Stir until a very viscous mixture is formed.
- Transfer the semolina dough to a bowl, quickly stir in the egg and egg yolk. Halve the mixture and add tomato or basil pesto to each mixture. Then season to taste with herb salt and nutmeg.
- Bring the vegetable stock cubes to the boil in the water. Cook the carrot and leek strips in the broth until cooked. Shape the semolina into small dumplings with two teaspoons and add to the boiling vegetable stock. Let the dumplings sit in it for 5 minutes.
- Refine with chopped parsley or chives and serve in preheated plates.
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