Butter Semolina Dumpling Soup with Filled Omelettes Asparagus and Mushrooms

5 from 8 votes
Prep Time 1 hour
Cook Time 40 minutes
Rest Time 20 minutes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 2 people
Calories 303 kcal


Semolina dumpling dough

  • 1 bag Semolina dumplings semolina
  • 1 Piece L Egg
  • 80 g Butter wax soft (I take as much as I need)
  • 1 Tablespoon Melted butter, nutty
  • Nutmeg grated nut
  • Salt
  • Finely chopped parsley
  • 1 good liter Homemade vegetable broth
  • 1 good food Vegetable paste (homemade in a jar)

Omelette batter

  • 2 Pcs. Eggs (L)
  • Instant flour after use
  • Milk 3.8 after use
  • Salt + frying fat

Asparagus filling

  • 5 Pcs. Egerlinge who has (others go too)
  • 3 thick bars Fresh asparagus (peeled)
  • 2 Pcs. Spring onions
  • 1 Pcs. Garlic
  • 2 good tablespoon. Butter
  • 1 Tablespoon Cornstarch
  • 150 Milliliters Cream 30% fat
  • Chopped fresh parsley
  • Salt to taste
  • Chakalaka spice (who has)


Semolina dumplings in the broth

  • I had trimmings and leftovers from vegetables, from which I made a broth. I removed the vegetable remains so that I got an almost clear broth. Now I stir the dumpling semolina, mix the semolina with soft butter and some melted butter, then the herbs, the egg, some grated nutmeg, salt. The broth is boiling, and with 2 teaspoons I now subtract dumplings. And slide them into the boiling broth. When everyone is inside, I turn the heat down, put the lid on and let it go. During this time I mix the omelette batter, as it should also swell a little.

Omelette batter

  • Flour (I like to use instant flour because it doesn't clump) So mix flour, eggs, salt and milk into a smooth dough. I let the dough swell.

Now I dedicate myself to the asparagus.

  • Peel and cut into small pieces, holding the heads separately. Steam salt and sugar in water and add lemon juice. Cut the mushrooms into small pieces, as well as the onions, garlic and spring onions. Braise all of this in melted butter. When the asparagus is ready (drained, of course) Thicken the asparagus broth with a little cornstarch and add the cream. Taste to your own liking. Now comes together what belongs together, stir the vegetables into the sauce. To taste

The omelets

  • In hot oil with a little butter, I bake the omelettes golden yellow, put them on a plate and then I fill them with the asparagus and mushroom mixture. Arrange everything, a little green parsley on top and enjoy your meal


Serving: 100gCalories: 303kcalCarbohydrates: 3.3gProtein: 2.4gFat: 31.7g
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Written by John Myers

Professional Chef with 25 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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