John Myers
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Cold Lilac Soup with Semolina Dumplings and Croutons
The perfect cold lilac soup with semolina dumplings and croutons recipe with a picture and simple step-by-step instructions.
- 2 Bottles Lilacberry Juice
- 2 Pc. Vanilla pods
- 400 g Sugar
- 80 g Food starch
- 1 tsp Cinnamon
- 250 g Durum wheat semolina
- 120 g Butter
- 300 ml Milk
- 5 Discs Toast
Lilacberry Soup
- Pour the lilacberry juice into a saucepan, add the pulp of a vanilla pod, the cinnamon and 250g sugar. Bring the whole thing to the boil and thicken slightly with the cornstarch dissolved in water.
Semolina dumplings
- Bring the milk, 50g butter and the pulp of a vanilla pod to the boil. Then remove from the hob and stir in the durum wheat semolina. Then put it back on the hob and stir until the semolina loosens easily from the bottom of the pan. Let the mixture cool down and cut off small dumplings with a spoon. Then cook these cams in boiling water (until they float to the top).
Sugar croutons
- Remove the rind from the toast, then cut into small cubes and fry in a pan with 80g butter. Then add 150g sugar and let it caramelize.
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