Vegetable soup with red and green pesto dumplings

Ingredients for 4 servings:

• 250 ml milk
• 60 g butter
• 100 g spelt semolina
• 1 egg(s)
• egg yolk
• 1 tbsp tomato pesto
• 1 tbsp basil pesto
• herbal salt
• nutmeg
• 2 vegetable stock cubes
• 1 liter of water
• 80 g carrot(s), cut into strips
• 80 g leek, cut into strips
• Parsley or chives, chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

South Tyrolean recipe

Bring the milk to a boil, melt the butter, and then add the semolina. Stir until a very thick mixture forms. Transfer the semolina dough to a bowl and quickly stir in the egg and egg yolk. Halve the mixture and add tomato or basil pesto to each portion. Season with herb salt and nutmeg. Bring the vegetable stock cube to a boil in the water. Cook the carrot and leek strips in the stock until tender. Using two teaspoons, shape the semolina mixture into small dumplings and add them to the boiling vegetable stock. Let the dumplings simmer for 5 minutes. Garnish with chopped parsley or chives and serve in warmed plates.