Carrot Soup with Semolina Dumplings

Ingredients

• 400 g Carrots
• 200 g potatoes
• 1 onion
• 1 tbsp butter
• 0.75 l vegetable broth (from the can)
• 2 tbsp chopped sage
• salt (pepper)
• 50 g semolina
• 0.25 l milk
• 2 tsp butter
• 2 egg yolks
• 6 tbsp mixed chopped herbs

Instructions

1. 1.

   Wash, peel and roughly dice carrots and potatoes. Peel and finely chop onion; sauté all in butter. Deglaze with broth and simmer covered over low heat for 20 minutes.

2. 2.

   For the dumplings bring milk and butter to a boil, sprinkle semolina while stirring, and reduce over low heat until thickened. Remove from heat, fold in egg yolks and herbs. Season with salt and pepper.

3. 3.

   Bring 1/2 l water to a boil; scoop two teaspoons of the semolina mixture into it and let simmer for 5 minutes. Puree soup, reheat, season with salt and pepper. Serve on plates, add two dumplings each, and sprinkle sage.