John Myers
Soup: Garlic Dumplings
The perfect soup: garlic dumplings recipe with a picture and simple step-by-step instructions.
- 125 ml Milk
- 10 g Butter
- 1 teaspoon Garlic granules * or grated fresh garlic
- 1 pinch Nutmeg
- 1 pinch Salt or two
- 1 pinch Pepper
- 50 g Durum wheat semolina
- 1 piece Egg, fresh from the nest
- 1 liter Broth or water
- Bring the milk, the butter, the spices and the garlic to a boil.
- Take the saucepan off the stove and slowly pour in the semolina, stirring constantly. Keep stirring until you get a lump. Heat again while stirring.
- After the mixture has cooled down a bit, add the egg and stir in well.
- Bring the broth or water (salted) to a boil. Remove the cams with two spoons, which are dipped in hot broth or hot water before tapping and, depending on their size, let them simmer in the now slightly simmering liquid.
- I made it today for a festive soup – my sweetheart is financed by the state from now on – and served it with patties and liver dumplings (dumplings: my liver dumplings) in my beef broth “De Luxe” (soups: beef broth “De Luxe”).
- Of course, dear Nadine, I’ll make the granules myself. Cut open the garlic cloves, dry them and then shred them.
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