lillie magazine & festive dumplings soup

friends, on and offline! the LILLIE MAGAZINE is about to launch (on monday, eeeep!). it’s the magazine for eco friendly lifestyle; from beauty to interior to food it will cover contempary style for the conscience ladies. i’m so glad an honored i got to be part of this major project, that letitia initiated. i’m the food editor, can you believe it? yeah, i can’t, either. it was a actually quite intense (and i can only imagine how much hard work it must have been for letitia and the magazine crew based in new york…) – but it’s so exciting that it will now finally launch in a few days!

if you’re curious, check out the LILLIE MAGAZINE online, on facebook or on the site. also, you can catch a lot of the buzz around it (this is only the start, but it’s going to be major) on twitter. the super cool trailer can be viewed here. sign up if you like it (which i’m sure you will)! and spread the word.
now back to this soup. soup in general is something so good and soothing in winter, n’est pas? and this one in particular is one of my all time favorites: semolina dumplings soup. i used to love it as a kid. since i’m a grown up pretend to be grown up, i try to cook it every now and then (i have posted it before). the last time around i made the dumplings with tiny spoons (not with tablespoons) – so that the dumplings turned out smaller and more elegant looking (if you can say that about a soup…).

semolina dumplings soup (with vegetable broth)
serves 4
for the dumplings:
2 eggs
1 cup semolina (or twice the eggs’ weight)
2 tbsp. warm water
2 tbsp. olive oil
1 pinch salt, plus more for cooking
1 pinch black pepper
for the vegetable stock:
1 celeriac
2 carrots
2 onions
1 parsnip
1 large celery stalk
1 leek
1 bunch of flat parsley and / or other herbs, like basil, marjoram, thyme, lovage (with stems)
2 garlic cloves
2 bay leaves
1 handful dried or fresh mushrooms (like champignons)
1 tsp. black pepper corns
2 tbsp. olive oil
water
(salt)
for garnishing:
1 carrot, peeled and chopped
1 celery stick, finely sliced
directions:
start with the broth. wash all the vegetables and chop everything up (the smaller, the better the pieces release their fragrance and vitamins to the broth). heat the olive oil, and gradually add the chopped vegetables. start with the harder ones first: celeriac, celery stalks, carrots, and parsnip. sweat for a minute or so. then add the celery stalk, onion and garlic, and stir-fry some more. the roasting will give it a nice, nutty taste. add about 2 liters of water. complete with mushrooms, parsley (and / or other herbs) pepper corns. cook the broth on low with the lid closed for an hour. drain through a fine mesh sieve, to remove all the solids and chunky bits. keep hot. season with salt if necessary.
beat up the eggs into a bowl and add semolina. add water and olive oil and season with salt and pepper. if the dough is too hard, add more water. if it’s too liquid, add more semolina. the dough should be lightly ‘shapeable’ with two spoons. Pput to rest for 20 minutes. in a large saucepan, heat well salted water (to cook the dumplings).
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