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Spring soup with semolina dumplings

     

Quick recipe for healthy vegetable soup with smooth dumplings from beaten egg white foam.

No. of servings

5

Ready in

25 min.

Difficulty

low

 

Categories:   

 

1. 

spring mix vegetable frozen  15.75 oz (450 g)  sunflower oil  salt 1 pinch  ground black pepper  ground caraway 1 pinch  chicken bouillon 1 pc  water 1.4 l

Heat oil and add there vegetables, season with salt and ground black pepper, pour over with water and add one stock cube. Cook for about 20 minutes.

2. Dumplings

egg yolk 2 pcs  salt  unsalted butter ¾ oz (20 g)  ground black pepper 1 pinch

While cooking vegetables, prepare dough for dumplings: beat egg yolks with salt and ground black pepper, add melted butter.

Dumplings

3. 

semolina 6 tbsp  egg white 2 pcs

Stir in egg whites foam and semolina (could be less or more, depending on the density of the dough). Let it rest for about 10 minutes (when rested, dough becomes thick).

4. 

vegetable salt 1.5 tsp

Just before the soup is done, season it with dried vegetable mix and drop dumplings in the soup to cook. Cook for about 3 more minutes. Decorate with parsley leaves.

Bon appetit!

 

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