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🍲 Snow Pea Soup with Semolina and Chervil Dumplings

423 kcal · 30 min · 4 servings

Ingredients

• 250 ml milk
• 30 g margarine (or butter)
• salt, pepper from the mill
• 1 pinch grated nutmeg
• 100 g semolina
• 1 egg (size M)
• chervil
• 400 g sugar snap peas
• instant vegetable broth
• 200 g whipping cream
• 1 pinch each of anise and sugar

Instructions

1. 1. Heat the milk together with the fat in a pot until the mixture boils.
2. 2. Add 1/2 teaspoon of salt, some freshly grated nutmeg, and the semolina.
3. 3. Stir everything well and let the mixture swell for 3 minutes.
4. 4. Remove the pot from the heat and stir in the egg.
5. 5. Rinse the chervil and shake it dry.
6. 6. Set aside a few stems for garnishing.
7. 7. Finely chop the remaining chervil.
8. 8. Stir the chopped chervil into the semolina mixture.
9. 9. Let the mixture cool down completely.
10. 10. Wash the snow peas and remove any tough strings.
11. 11. Roughly chop the snow peas.
12. 12. Put the broth and the snow peas into a pot.
13. 13. Boil the mixture for about 15 minutes until the snow peas are soft.
14. 14. Puree the snow peas directly in the broth using a hand blender.
15. 15. Bring salted water to a boil in a separate pot.
16. 16. Form small dumplings from the semolina-chervil mixture using two spoons.
17. 17. Add the dumplings to the boiling salted water.
18. 18. Cook the dumplings for 5 to 7 minutes.
19. 19. Stir the heavy cream into the snow pea soup.
20. 20. Heat the soup without bringing it back to a boil.
21. 21. Season the soup with salt, pepper, sugar, and anise.
22. 22. Remove the finished dumplings from the water using a slotted spoon.
23. 23. Place the dumplings into the soup bowls.
24. 24. Pour the hot soup over the dumplings.
25. 25. Garnish the dish with the reserved chervil stems.
26. 26. Serve the soup immediately while hot.

Nutrition per serving

• kcal: 423
• Protein: 12 g · Fett/Fat: 26 g · Carbs: 35 g