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Semolina quenelles for soup

    

Fluffy semolina quenelles are great traditional choice for vegetable soups and broths.

Cook

No. of servings

4

Ready in

35 min.

Difficulty

low

 

Categories:    

 

chicken egg1pc1piece
semolina1.75oz50grams
veggie salt1tsp1teaspoon
water1.05quart1litre

1. 

chicken egg 1 pc  semolina 1.75 oz (50 g)

Mix the eggs with semolina in a bowl to medium thick mash. Let it rest for 10 minutes .

2. 

water 1.05 quart (1000 ml)  veggie salt 1 tsp

Bring the water and vegetable salt to boil.

3. 

Put the teaspoon in the water and create the gnocchi from the dough.

4. 

Put the gnocchi into hot water and cook for about 8 minutes. Then cover them and leave the gnocchi in water at least 15 minutes. Don't remove gnocchi from the water until you will serve them in the soup.

Bon appetit!

 

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