in Soup Recipes

Buttermilk soup with semolina dumplings

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Ingredients for 4 servings:

  • 1 liter buttermilk
  • 1 lemon(s), grated peel
  • 1 tbsp pudding powder, vanilla – mixed
  • 1 egg(s)
  • 2 tbsp sugar
  • 250 ml milk
  • 100 g semolina
  • 3 eggs
  • Flour

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Bring the buttermilk and lemon zest to a boil. Whisk thoroughly just before serving. Stir in the custard powder. For the semolina dumplings, bring the milk, butter, and a pinch of salt to a boil. Pour in the semolina and cook. Gradually stir in the eggs and a little more flour, if desired. Scoop out dumplings with a tablespoon, place them in the soup, and cook. Whisk the egg and sugar until softened, then season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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