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Grandma's semolina dumpling soup (Grießnockerlsuppe)
Ingredients
Utensils
saucepan, cooking spoon, 2 pots, slotted spoon, knife, cutting board
Nutrition per serving
Step 1/4
- 250 ml milk
- ½ pinch nutmeg
- 100 g semolina
- 30 g butter
- 1 eggs
- salt
- pepper
- saucepan
- cooking spoon
Heat milk in a small saucepan and season with salt and nutmeg. Once milk begins to boil, add butter and slowly add semolina while stirring continuously. Stir the mixture until it forms a thick mass that pulls away from the bottom of the pot. Allow the dough to cool, then incorporate eggs. Use two teaspoons to form small dumplings (to prevent sticking, dip the spoons in hot water occasionally).
Step 2/4
- pot
- slotted spoon
Place dumplings in a separate pot with hot, lightly salted water. Let them simmer over low heat for approx. 10 min., until they float to the surface. It’s important that the water doesn’t boil rapidly, as this could cause the dumplings to break apart. Remove cooked dumplings from water and set aside.
Step 3/4
- 100 g celery roots
- 1 carrots
- 1 parsley roots
- ½ leek
- 7½ g parsley
- ¾ l vegetable broth
- ½ bay leaf
- ½ sprig lovage
- salt
- pepper
- knife
- cutting board
- pot
Meanwhile, peel celery, carrots, and parsley root, then dice them into small cubes. Wash leek thoroughly and slice into thin rings. Roughly chop parsley. Heat the prepared vegetable broth in a pot. Add diced vegetables along with bay leaf and lovage. Simmer for approx. 10 min. until the vegetables are tender. Season with salt and pepper to taste.
Step 4/4
Add the dumplings to the hot soup, let everything steep briefly without boiling, then garnish with chopped parsley and serve.
Enjoy your meal!