Granny's clear soup with semolina dumplings. The one and only.
W If I'm not really up to par, I need something honest, warm, simple. And right now there are things that make you "mumpy". This thing with the near Paris for example. And with the many other distant places in the world where people are afraid, threatened or killed for religious or other reasons. Sure - we are reasonable and continue with our everyday life. And that's a good thing, as Nic describes wonderfully in her article No Power of Fear. If we allow fear to limit our lives, we have already lost a great deal of identity. But the situation shook most of the inner fortress of souls for most of them and leaves one in need of warmth. Warmth through the family, through friends, through rituals - and through food.
Food can not straighten everything, but give a little bit of inner well-being. If I'm not right, I'll eat semolina dumpling soup. The little fluffy things are unbelievably cheap and easy to make, they bring along a lot of substance and always taste a bit grandmother and healty world.
I like them best when they grow up. So big. And when they swim in a fluffy soup with vegetables. The broth for the soup can be a simple vegetable broth. But also a chicken soup or broth are fantastic. Just take what suits you best and fits your nutritional style - the main thing is it's cooked and not powdered.
For a simple vegetable broth, you can take classic carrots, celery and leeks. Or just vegetable leftovers that still loll in the fridge. Even bowls and sections of vegetable cleaning work well for a broth. Just throw in what you want - it's guaranteed to be delicious. Aromatic becomes the broth, when e.g. a dried prune or one or two dried tomatoes. Even with the spices you can freely vary muzzle.
Only one thing you must not forget: Make the semolina dumplings big. Really big. Then they warm the best. And after this recipe they are wonderfully fluffy:
Here's the recipe for clear soup with fluffy semolina dumplings
1 bunch of greens (or 500 g of vegetable remains and shells)
1 onion, peeled and coarse chopped
1.5 liters of water
2 bay leaves of salt & pepper
1/4 l of milk and 1 teaspoon of salt
1 generous pinch of nutmeg
1 tbsp butter or goose lard
100 g semolina
1/2 bunch of curly parsley, finely chopped
salt & pepper
2 carrots, very fine stripes
1 small leek, fine rings
The Soupsgem Divide the greens (or vegetable remains and shells) into large pieces and bring to a boil with the onion and bay leaves in a large saucepan with the water. Approximately Simmer for 1 hour. If you have a pressure cooker, cook the vegetable soup in a whopping 20 minutes.
In the meantime bring the milk to a boil with butter (or lard), nutmeg and salt on a low heat. Stir the semolina into the milk with a wooden spoon and simmer briefly with stirring until the semolina dissolves as a round mass from the bottom of the pot. Then continue for 1/2 minute. Remove from heat and let cool slightly. Carefully add the 2 eggs, then the chopped parsley.
Put 10 cm of water in a large pot, bring to a boil and salt. Moisten the hands and form walnut-sized dumplings from the semolina mass.Let it rest for 10-15 minutes until it rises to the surface and then slowly sink back.
Drain the vegetable soup through a fine sieve and season well with salt and pepper.
The carrots Spread leeks in soup bowls and pour over the boiling soup. Put the semolina dumplings and sprinkle with chopped parsley.
There are many other delicious recipes for soups and stews.