in Dessert Recipes, Soup Recipes

Blueberry soup with semolina dumplings

updated

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Ingredients for 4 servings:

  • 600 g blueberries, fresh or frozen
  • 60 g cane sugar
  • 300 ml juice (apple-pear juice)
  • 1 tbsp potato starch
  • 500 ml milk
  • 1 pinch of salt
  • 80 g cane sugar
  • 40 g butter
  • 100 g semolina (durum wheat semolina)
  • 2 eggs
  • 100 g nuts, chopped and roasted without fat

Instructions

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

according to grandma’s recipe

Combine the blueberries, juice, and sugar in a saucepan and bring to a boil. Mix the potato flour with a little cold water, add to the soup, and bring to a boil briefly. Let the soup cool. Bring the milk to a boil with salt, sugar, and butter. Add the semolina and let it expand, stirring vigorously. Remove from the heat and quickly stir in the eggs. Let cool. Scoop the semolina into dumplings, cook in boiling salted water for 10 minutes, and then remove. Serve on top of the soup, serving in bowls, and sprinkle with the nuts.

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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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