Cold Apricot Soup with Semolina Dumplings and Yogurt
Cold apricot soup with semolina dumplings and yogurt is a recipe featuring fresh ingredients from the stone fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 0.5 l milk
- 1 pinch salt
- 25 g butter
- 3 tbsp sugar
- 80 g semolina
- 2 Eggs
- fresh raspberries (for garnish)
Instructions
-
1.
Caramelize the sugar in a large pot. Deglaze with apricots and their juice, bring to a boil. Add lemon juice, sweeten with vanilla sugar, then puree and let cool. Refrigerate for at least 2 hours.
-
2.
For the semolina dumplings, bring milk with salt, butter and sugar to a boil. Add semolina and stir until thickened into a lump. Remove from heat, wait briefly, whisk in one egg. Let cool slightly, then whisk in the second egg. Cool for about 10 minutes.
-
3.
Use two spoons to scoop dumplings and drop them into boiling water; cook 4-5 minutes. Remove with a slotted spoon and let cool. Divide soup among four plates, swirl yogurt on top, place dumplings, dust with powdered sugar, and garnish with fresh raspberries as desired.
