Pea Soup with Semolina Dumplings
(1)
30 minutes
This is a fantastic soup to make in the spring with fresh peas though frozen also work. If you omit the butter it is also vegan.
gartenfee
1 person made this
Ingredients
Serves: 4
- 1 1/2 tablespoons vegetable oil
- 2 medium onions, diced
- 450g green peas, fresh or frozen
- 4 cups (1 litre) vegetable stock
- pepper, to taste
- Semolina dumplings
- 1 cup (250ml) vegetable stock
- 60g semolina
- salt, to taste
- freshly grated nutmeg, to taste
- 1 knob of butter
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Heat oil in a saucepan and saute onion until soft. Add peas and stock, bring to a simmer and cook 10 minutes uncovered. Puree the soup and season with pepper.
- While the soup is cooking, make the dumplings. In a small saucepan heat the stock and semolina to a simmer. Stir and cook until thick. Remove from heat and let cool slightly. Season with salt, nutmeg and add butter.
- Make dumplings with two teaspoons and add to the soup. Let gently simmer 10 minutes until dumplings float to the surface.
