Burnt Semolina Soup …

Clean, wash and chop the soup vegetables, chop the parsley except for a few leaves for garnish.

Melt the butter in a saucepan, lightly salt and fry the semolina in it, stirring frequently, until it turns brown and begins to smell wonderful. Deglaze with the broth, stir in the soup vegetables, put a lid on and simmer the soup gently over a mild heat for about 15 minutes.

During this time, squeeze the filling out of the sausage and form small dumplings out of it, which will be added to the soup 5 minutes before the end of the cooking time. When everything is ready, add the chopped parsley, season with freshly grated nutmeg, pepper and salt and serve the fine soup garnished **.

** I cut hearts out of carrot slices, cut two raw leek slices into fine cubes and sprinkled everything with parsley and a pinch of sesame seeds. Vegetable potato and broccoli hash browns go well with it. Good Appetite!!