Semolina And Veggie Soup Food

CLEAR VEGGIE SOUP WITH SEMOLINA DUMPLINGS

Steps:

• Fill a pot with water and add carrots, potatoes, onion, sea salt and oil. Let them boil until tender, for about 20 minutes.
• Remove onion.
• In a medium bowl, whisk the egg whites until foamy.
• Add egg yolks and a pinch of sea salt and mix.
• Sprinkle 1 tbsp of semolina at a time and mix well until you've incorporated almost all semolina.
• Here's the trick! You have to check the dough's consistency. It has to be just perfect, not too thick and not too creamy (I think that 10 tbsp are just right for 2 medium eggs).
• Add 1 tsp of oil and mix well.
• In a large pot, add water and bring it to a boiling point.
• Fill one glass with cold water and keep it aside.
• Dip the spoon in the glass of cold water every time before using it to create the semolina dumplings. 1 semolina dumpling = 1 tablespoon
• Take 1 tbsp of dumpling mixture and place it carefully in the boiling water.
• After you finished adding all semolina dumplings in the pot, add some more cold water so it won't be bubbly.
• Cover with a lid and let them boil for 8-10 minutes, over low heat.
• When the semolina dumplings are ready, place them in the veggie soup.
• Garnish with lots of fresh parsley!

MOROCCAN SEMOLINA SOUP WITH MILK, ANISE SEEDS, AND HONEY

Steps:

• Bring water to a boil in a saucepan and stir in semolina and salt. Simmer gently, stirring frequently, until semolina is tender and mixture is very thick, 10 to 15 minutes. Stir in milk, butter, and anise seed; simmer until soup reaches desired consistency, 5 to 10 minutes.
• Stir milk, butter, and anise seed into soup; simmer until soup reaches desired consistency, 5 to 10 minutes.

SEMOLINA DUMPLING SOUP

Steps:

• To make the dumplings, beat the egg with a pinch of salt until frothy, best to use an electric hand mixer if you have one.
• Add the semolina, making sure that they are level teaspoon, and not rounded.
• Beat well to get a smooth consistency, at this stage the mixture is pretty runny.
• Leave to rest for at least 10-15 minutes, or until the veggies are tender.
• To make the soup, bring the vegetable stock to a boil, add the peeled and chopped vegetables, and leave to cook until tender, it shouldn't take more than 15 minutes.
• At this stage the semolina mixture is thicker.
• Drop a tablespoon of semolina mixture at a time in the boiling soup, you should get about 5- 6 dumplings.
• Leave to cook until the dumplings double their size and become fluffy.
• Add the tomato paste, herbs and seasoning, and garnish with chopped parsley.

VEGETABLE SOUP WITH SEMOLINA DUMPLINGS

Steps:

• Peel carrot and celery root, then finely chop.
• Split the piece of leek lengthwise, rinse thoroughly under running water, drain and cut into thin half-moons.
• Heat oil in a pot and cook the vegetables for about 3 minutes. Pour in 600 ml (approximately 2 1/2 cups) of water, add salt and cover; cook for about 15 minutes over medium heat.
• Meanwhile, mix quark with egg in a bowl, add semolina and grated Parmesan and stir. Season with salt and freshly grated nutmeg.
• Divide semolina mixture into 2 portions and place in separate bowls. Mix tomato paste into one portion.
• Rinse basil, shake dry, pluck leaves and finely chop. Mix with the other portion of semolina mixture.
• Submerge 2 tablespoons in water and then use them to scoop about 4 oval shapes (quenelles) from each of the two semolina portions. Add to the soup, cover and let simmer on low heat until dumplings rise to the top, about 5 minutes. Serve immediately.

SEMOLINA AND VEGGIE SOUP

Steps:

• Bring the water and chicken bouillons to a boil in a large stockpot.
• Add leeks and carrot and cook for 10 minutes.
• Sprinkle semolina while constantly stirring and cook for one minute.
• Finally add butternut squash and cook on low heat for 30 minutes.
• Serve on 4 individual bowls; add cubed cheese on the center of each bowl and sprinkle with parsley.