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🍽️ Classic Carrot Soup with Fluffy Semolina Dumplings

253 kcal · 30 min · 4 servings

Ingredients

• 400 g Carrots
• 200 g Potatoes
• 1 Onion
• 1 tbsp Butter
• 0.75 l Vegetable broth (from a jar)
• 2 tbsp chopped Sage
• Salt (Pepper)
• 50 g Semolina
• 0.25 l Milk
• 2 tsp Butter
• 2 Egg yolks
• 6 tbsp mixed chopped Herbs

Instructions

1. 1. Thoroughly wash the carrots and the potatoes.
2. 2. Peel the carrots, the potatoes, and the onion.
3. 3. Cut the carrots and the potatoes into coarse cubes.
4. 4. Finely chop the onion.
5. 5. Melt the butter in a pot.
6. 6. Sauté the vegetables and the onion in the butter.
7. 7. Deglaze the mixture with the broth.
8. 8. Cover the pot with a lid.
9. 9. Simmer the soup over low heat for 20 minutes.
10. 10. Bring the milk and the butter to a boil in a separate pot.
11. 11. Sprinkle the semolina into the boiling milk while stirring constantly.
12. 12. Cook the semolina mixture over low heat until it becomes thick.
13. 13. Remove the pot from the heat.
14. 14. Stir the egg yolk and the herbs into the warm semolina mixture.
15. 15. Season the mixture with salt and pepper to taste.
16. 16. Bring 1/2 liter of water to a boil in a pot.
17. 17. Let the water simmer gently.
18. 18. Use two teaspoons to drop small dumplings from the semolina mixture into the water.
19. 19. Cook the dumplings in the water for 5 minutes.
20. 20. Puree the cooked soup finely with a hand blender.
21. 21. Bring the pureed soup to a boil again.
22. 22. Season the soup finally with salt and pepper.
23. 23. Distribute the hot soup onto the plates.
24. 24. Add two finished semolina dumplings to each serving of soup.
25. 25. Sprinkle the dish with fresh sage leaves.

Nutrition per serving

• kcal: 253
• Protein: 8 g · Fett/Fat: 12 g · Carbs: 28 g