Broth with Semolina Dumplings and Julienne Vegetables

Ingredients

• 40 g soft butter
• Salt
• nutmeg
• 50 g semolina
• 1 egg
• 1 l meat broth
• Pepper
• 1 Carrot
• 0.5 stalk leek
• 0.5 celery root
• 2 tbsp chopped chives

Instructions

1. 1.

   For the semolina dumplings, beat the butter with salt and nutmeg until fluffy. Fold in the egg and semolina and let the mixture rest for at least 20 minutes. Bring the broth to a boil and season with pepper. Using two teaspoons dipped in water, cut out dumplings from the dough and drop them into the simmering broth; cook on low heat for about 15-20 minutes.

2. 2.

   Meanwhile, peel and julienne the carrot, leek, and celery root. Add these to the soup during the last 10 minutes of cooking. Ladle the soup with dumplings onto plates and sprinkle chopped chives before serving.