Main course
Clear Soup with Semolina Dumplings
These semolina dumplings are light and tender, making a simple, warming addition to a clear beef broth. The key is to beat the butter until creamy, then gently fold in the semolina to create a smooth batter. After a short rest, the dumplings are shaped and simmered separately in water, which keeps your soup broth clear and bright. Just before serving, transfer the cooked dumplings to the hot broth, adding a sprinkle of fresh parsley for a bit of color.
Method
4 steps · 1h 5m total
- 01
Cream the Butter
Allow the butter to come to room temperature, then beat it in a bowl until it's light and creamy. Season with a pinch of salt and a small, delicate pinch of nutmeg. - 02
Mix Dumpling Batter
Add the 1 egg to the creamed butter, stirring vigorously until fully incorporated. Sprinkle the 120 g semolina over the mixture and mix it in well, working until the surface of the batter is smooth. Cover the bowl with plastic wrap and let it rest for 15–20 minutes.
