in Soup Recipes

Clear asparagus soup with semolina dumplings

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Ingredients for 2 servings:

  • 500 g asparagus
  • Iodized salt
  • 1 pinch(s) of sugar
  • 1 tsp butter
  • 50 g semolina (fine wheat semolina)
  • 1 small bunch of fresh herbs
  • 1 egg(s), including the yolk
  • pepper

Instructions

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

Peel the asparagus, rinse the skins, and cook in 750 ml of water with salt, sugar, and butter for 15 minutes. Measure 125 ml of the asparagus liquid, add the semolina, and let it swell. Mix in the chopped herbs and egg yolk. Use a teaspoon to scoop out dumplings from the semolina mixture and cook in boiling salted water for about 3 minutes. Cut the asparagus into pieces and cook in the asparagus liquid for about 15 minutes. Season the soup with salt and pepper and serve with the dumplings.

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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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