Carrot and orange soup with parsley dumplings

Ingredients for 4 servings:

• 300 g carrot(s)
• 2 large oranges
• 2 tbsp butter
• 2 small onions
• 700 ml chicken broth
• 100 ml cream
• 2 pinches of gingerbread spice
• 60 g semolina (durum wheat)
• 50 g butter
• 1 egg(s)
• 1 bunch of parsley
• some water
• salt and pepper
• salt water

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 35 minutes

For the parsley dumplings, puree the parsley with a little water to form a green paste. Cream the butter with a pinch of salt until fluffy, then stir in the egg. Then stir in the semolina and parsley paste. Season with salt and pepper. Let the dough rest in the refrigerator for at least 30 minutes. Then, using two teaspoons, drop dumplings into the hot, salted water and simmer gently for about 10 minutes. Peel and slice the carrots. Peel and dice the onions. Sauté the carrot slices together with the onions. Add the stock, bring to a boil once, and then simmer gently for about 15 minutes. Purée the soup with a hand blender. Then squeeze the oranges and add the orange juice, bring to a boil once, and then add to the cream. Season with salt, pepper, and gingerbread spice and serve.