in Dessert Recipes, Soup Recipes

Rhubarb soup with semolina dumplings

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Ingredients for 6 servings:

  • 750 g rhubarb
  • 600 ml water
  • 1 packet of vanilla pudding powder
  • 2 packets of vanilla sugar
  • Sugar as needed
  • 1 cup milk
  • ½ cup soft wheat semolina
  • 1 tsp butter
  • 4 tsp sugar
  • 1 egg(s)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Recipe from Grandma Else

Chop the rhubarb (do not peel) and place it in a saucepan. Add the water and bring to a boil. Mix the custard powder according to the instructions and thicken the fruit with it. Season to taste with vanilla and sugar. For the semolina dumplings, bring the milk to a boil with butter and sugar. Meanwhile, beat the egg. Then add the semolina to the boiling milk and finally add the beaten egg. Using two teaspoons, form the dumplings and add them to the finished fruit soup. The soup tastes good cold or warm.

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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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