Creamy Arugula Soup with Semolina Dumplings
Creamy arugula soup with semolina dumplings is a recipe featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 bunches arugula
- 2 shallots
- 1 clove garlic
- 200 g heavy cream
- 400 ml vegetable stock
- olive oil (cold‑pressed)
- Salt
- Pepper (freshly ground)
- Nutmeg (freshly grated)
- 40 g soft butter
- 60 g durum semolina
- 1 egg
- Salt
- Nutmeg (freshly grated)
Instructions
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1.
Wash the arugula, trim off some of the stems and shake dry, then roughly chop. Peel and chop the shallots. Peel and chop the garlic clove. Heat 2 tbsp oil in a pot and gently sauté the shallots. Add the arugula, briefly wilt it, then stir in the garlic. Pour in the vegetable stock and bring to a boil; reduce heat and simmer for 5 minutes over gentle heat. Puree the soup finely. Add the cream and let it simmer briefly, then season well with salt, pepper and nutmeg.
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2.
For the dumplings whisk the butter until fluffy and fold in some semolina. Then add the egg and gradually stir in the remaining semolina. Season with salt and nutmeg and let the dough rest.
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3.
Meanwhile bring salted water to a boil in a wide pot. Scoop out small portions of dough with two wet tablespoons, shape into dumplings, drop them into the lightly boiling salted water and simmer gently for about 20 minutes until cooked through.
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4.
Serve the soup on bowls and arrange 1–2 dumplings on top of each serving.
