Tomato soup with polenta dumplings

Ingredients for 4 servings:

• Salt
• 50 g butter
• 100 g semolina (corn semolina / polenta semolina)
• 2 small eggs
• 1 bunch basil, finely chopped
• 25 g Parmesan, freshly grated
• 1 carrot(s), finely diced
• 1 onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• 800 g tomatoes
• 1 tbsp olive oil
• White pepper, freshly ground
• 2 tbsp cream
• 1 pinch(s) of sugar
• ¾ liter of water

Instructions

Working time approx. 55 minutes; Total time approx. 55 minutes

To make the dumplings, bring 1/4 liter of water to a boil in a saucepan with salt and the butter. Whisk in the cornmeal or polenta and bring to a boil while stirring. Remove the pan from the heat briefly, as the polenta tends to splash. Then cook over very low heat for a few minutes until it has formed into a dumpling. Pour the polenta into a bowl. Immediately stir in 1 egg, then let the mixture cool slightly. Mix the basil, the second egg, and the Parmesan cheese into the mixture. Peel and dice the tomatoes. Heat the olive oil in a large saucepan. Sauté the onion, garlic, and diced carrots until translucent, stirring constantly. Mix in the tomatoes and sauté briefly. Pour in 1/2 liter of water, season the soup with salt and pepper, cover, and simmer over medium heat for about 10 minutes. Purée with an immersion blender. Stir in the cream and season the soup with sugar, if desired. Now, using two tablespoons, form small polenta dumplings and drop them into the soup. Let the dumplings simmer over medium heat for about 10 minutes, carefully turning them over once. Serve hot.