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Soup with semolina dumplings

Consommé with Semolina dumpling is a great starter for a sophisticated Austrian meal.
Griessnockerlsuppe © Österreich Werbung, Wolfgang SchardtGriessnockerlsuppe © Österreich Werbung, Wolfgang Schardt
  • For the dumplings:
  • approx. 4 oz. coarse semolina
  • 2 oz. butter, at room temperature
  • 1 egg, approx. 2 oz (if the egg is smaller, slightly reduce the quantities of butter and semolina)
  • salt
  • a pinch of nutmeg
  • some oil for the board
  • To finish:
  • 30 oz.of strong, hot beef broth
  • freshly-chopped parsley or chives

Soup with semolina dumplings

How to make it:
  • Beat butter in a bowl until creamed. Season with salt and a small, delicate pinch of nutmeg.

  • Add in the egg, stirring vigorously. Sprinkle the semolina over the mix, and sir well until the surface is smooth. Cover with saran wrap and let it rest for 15 – 20 minutes.

  • Use two tablespoons, dipped regularly into hot water, to press and shape dumplings. Place the dumplings on a lightly-oiled board or plate and again let it rest for a short while (this allows the dumplings to rise even more).

  • Heat up a generous quantity of salted water in a large pot. Place the dumplings into the water and bring back to the boil before turning down the heat to let it simmer gently for 10 – 15 minutes (please make sure water will not boil!). Carefully turn the dumplings during while in the water.

  • Remove the semolina dumplings carefully and arrange in the prepared and heated soup. Serve promptly, with a garnish of sprinkled parsley or chives.

Cooking time: 10 – 15 minutes

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