Yogurt-pear soup with cheese dumplings

Ingredients for 4 servings:

• 250 ml milk
• 1 pinch of salt
• Lemon(s) – peel, untreated, from half a fruit
• 15 g butter
• 40 g semolina
• 20 g Parmesan, coarsely grated (or crumbled blue cheese)
• 1 can pear(s), peeled, pickled
• 400 g yogurt (cream yogurt)
• 200 g natural yogurt
• 1 pinch of clove(s), ground
• 2 tbsp sugar
• Lemon juice from half a lemon
• Lemon(s) – peel, untreated

Instructions

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

spicy – sweet combination

For the cheese dumplings, heat the milk, salt, lemon zest, and butter, then add the semolina and cook until stiff. Before the porridge starts to swell completely, stir in the Parmesan or blue cheese. When the porridge has swelled completely over gentle heat, scoop out the dumplings using two teaspoons. For the soup, heat the syrup from the pickled pears in a saucepan. Whisk in the cream and natural yogurt, but do not let it boil. Season the soup with ground cloves, sugar, and lemon juice. Halve the pears lengthwise and then cut crosswise into 3-5 mm thick slices. Peel the lemon thinly with a vegetable peeler, leaving no white part of the peel visible. Cut the peel into fine strips. Add the pear strips and the cheese dumplings to the hot soup. Garnish with the lemon strips and serve immediately.