Clear Soup with Semolina Dumplings

    These small doughy treats are eaten in a clear soup, making for a classic Austrian first course.

    These small doughy treats are served in a clear soup and make for the perfect starter for a sophisticated Austrian meal.

    How to make it:

    Step 1:

    Allow butter to come to room temperature before beating 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 this, mix it in well until the surface is smooth. Cover with saran wrap and leave to rest for 15 – 20 minutes.

    Step 2:

    Use two spoons, dipped regularly into hot water throughout, to press or shape dumplings from the paste. You can also place these on a lightly-oiled board or plate and again leave to stand for a short while (this allows the dumplings to rise even more).

    Step 3:

    Heat up a generous quantity of salted water in a large pan. Place the dumplings into the water and bring back to a boil before turning down the heat and leaving to simmer gently for 10 – 15 minutes (do not boil). Carefully turn the dumplings occasionally.

    Step 4:

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

    The semolina dumplings can also be cooked in the beef broth, but this causes the soup to take on a slightly dull appearance. The cooked dumplings should never be left standing in the soup for too long, as they will “soak up” the soup and become softened.