Beetroot cream soup with mini semolina dumplings

Ingredients for 4 servings:

• 125 g semolina (durum wheat semolina)
• ½ liter of milk
• 120 g butter
• ½ garlic clove(s)
• 1 bay leaf
• 2 m.-sized eggs
• 1 pinch(s) of cayenne pepper
• Lemon(s), untreated, one zest
• Salt
• 1 small onion(s)
• 1 bay leaf
• 2 cloves
• 1 chili pepper(s) (medium hot)
• 1 garlic clove(s) (unpeeled)
• Salt
• 600 g beetroot (pre-cooked, vacuum-packed)
• 300 g carrot(s)
• 2 onions
• 1 liter vegetable broth (instant)
• 200 g sweet cream
• 1 tsp honey
• 1 pinch(s) cumin
• 2 tbsp parsley, fresh, chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

….. every spoonful a colorful and vitamin-rich treat

Lightly toast the semolina in a pan over low heat without fat until it begins to smell (do not let it brown). Remove from the pan and let it cool completely (otherwise it will clump). Bring the milk to a boil with the butter, a little salt, garlic, bay leaf, lemon zest, and a pinch of nutmeg. Stir in the semolina and simmer over low heat until the mixture starts to loosen from the bottom of the pan. Transfer the batter to a bowl, discard the spices (lemon zest, garlic, and bay leaf), and immediately stir in the eggs. Allow to cool to room temperature, stirring occasionally, until a smooth, supple mixture forms. Adjust seasoning if desired. Allow the mixture to cool, covered. Heat plenty of water in a saucepan until just boiling. Add salt and the onion, cloves, bay leaf, chili pepper, and unpeeled garlic clove. With wet hands, form small dumplings (no larger than a golf ball) and add them to the cooking liquid. Let them simmer for about 15 minutes. Peel the carrots and roughly dice them, as well as the beetroot. Peel the onions and also dice them. Peel the garlic clove and halve it. Heat the oil in a pan. Sauté the vegetables, season with honey, salt, pepper, and cumin, if desired. Pour in the stock, cover, and simmer the soup over low heat for about 30 minutes. Then add the cream, bring to a boil, puree, and season again to taste. Serve the beetroot soup with semolina dumplings and sprinkle with parsley. Tip: The soup also tastes good with semolina dumplings, and it freezes well (without semolina dumplings).