semolina dumpling soup
Semolina Dumpling Soup
I relied on Julia Child’s basic meat stock recipe using beef marrow bones and a couple vegetables and herbs, and an afternoon at home with a bottle of decongestants to get it done, and ended up reducing it by one-fourth at the end, just to get a pronounced flavor. It was worth every moment (uh, of me watching The Martha Show, taking a nap) and the rest will be perfect to freeze for the colder months to come.
As if rewarding you for your “hard work: with the stock, the dumplings take no time at all.
(Recipe coming shortly!)
Makes enough for four soup servings
2/3 cup water
1 tablespoon butter
1/2 teaspoon salt
1/2 cup semolina
1 tablespoon Parmesan cheese
1 egg, lightly beaten
1 tablespoon chopped parsley or chives (optional)
Bring the water, butter and salt to boil over a moderate heat. Add the semolina, and stir until the semolina forms a ball and starts to come away from the sides of the saucepan. (This will take only seconds.)
Transfer to a bowl and don’t panic if you have a solid mass. Break it into smaller bits with a wooden spoon, add the parmesan, egg and herbs if using and stir firmly until the mixture is smooth. The lumps will smooth out.
Bring a pot of salted water or broth to a simmer, and spoon in small balls of dumpling mixture. If you’d like, you can wet your hands and roll the scoops of semolina dough into more perfect rounds. (The restaurant we’d gone to spooned though into those almond/crescent shapes chefs are so good at. The spoons laughed at me when I tried this.)
Allow to cook for approximately 4 to 5 minutes, or until the dumplings float. They’re now ready to serve.
1 carrot, peeled, cut into short, fat matchsticks
1 parsnip, peeled, cut the same as the carrot
Few tablespoons snipped chives
Once your stock is ready, add the carrots and parnsips and simmer them until they’re almost cooked, about five minutes. You can make the dumplings while you wait. Once everything is cooked, garnish (or forget to, in our case) and serve quickly.
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