John Myers
Semolina Dumpling Soup with Winter Truffle
The perfect semolina dumpling soup with winter truffle recipe with a picture and simple step-by-step instructions.
- 1 liter Mushroom broth from the glass
- 1 Onion
- 1 Carrot
- 100 g Fresh celery
- 1 Sprig of parsley
- Salt
- Pepper
- Sugar
- Butter
- 3 Eggs
- 250 g Durum wheat semolina
- 3 tbsp Truffle butter
- 0,25 tsp Salt
- 2 Msp Freshly grated nutmeg
- 1 Winter truffle
- Sweat finely chopped onion, carrots and celery in a saucepan with butter, add parsley. Deglaze with broth and simmer.
- Beat the eggs with the truffle butter, salt and nutmeg until frothy and slowly add the semolina. The aim is to create a smooth mass that must be processed immediately. Form dumplings from the dough with 2 teaspoons and add to the simmering broth.
- The truffle dumplings are done after about 20 minutes. Then season the broth with salt, pepper and sugar. Arrange 3 dumplings with broth in the plate and grate fresh truffle over them.
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