Clear Soup with Semolina Dumplings

Miscellaneous · world favourite.

Ingredients

• 120g Semolina
• 60g Butter
• 1 Egg
• Pinch Salt
• Pinch Nutmeg
• Splash Oil
• 1 L Beef Stock
• Chopped Parsley

Method

1. Continue cooking — Allow butter to come to room temperature before beating in a bowl until creamed.
2. Season — Season with salt and a small, delicate pinch of nutmeg.
3. Mix together — Add in the egg, stirring vigorously. Sprinkle the semolina over this, and mix it in well until the surface is smooth.
4. Cover and cook — Cover with saran wrap and leave to rest for 15 – 20 minutes.
5. Continue cooking — Use two spoons, dipped regularly into hot water throughout, to press or shape dumplings from the paste.
6. Continue cooking — You can also place these on a lightly oiled board or plate and again leave them to stand for a short while (this allows the dumplings to rise even more).
7. Heat the pan — Heat a generous quantity of salted water in a large pan.
8. Bring to a boil — Place the dumplings into the water and bring them back to a boil before turning down the heat and leaving to simmer gently for 10 – 15 minutes (do not boil).
9. Heat the pan — Carefully turn the dumplings occasionally. Remove the semolina dumplings carefully and put them in the heated soup.
10. Serve — Serve promptly, with a garnish of sprinkled parsley or chives.
11. Continue cooking — The semolina dumplings can also be cooked in the beef broth, but this causes the soup to take on a slightly dull appearance.
12. Continue cooking — The cooked dumplings should never be left standing in the soup for too long, as they will “soak up” the soup and become softened.

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