Creamy Semolina Soup

Ingredients

• 2 onions
• 3 tbsp butter
• 3 tbsp Flour
• 1 L meat broth (or vegetable broth)
• 1 tsp ground saffron
• 1 tbsp freshly chopped parsley
• Salt
• white pepper
• 200 g Flour
• Salt
• 40 g soft butter
• 60 g semolina
• 1 egg
• nutmeg
• flour (for dusting)

Instructions

1. 1.

   Knead the flour with a pinch of salt and enough water until a firm dough forms that lifts from the bowl rim. Let it rest for about 20 minutes.

2. 2.

   Whisk the butter until frothy, add some semolina, then the egg and the remaining semolina into a smooth mixture. Season with salt and nutmeg and let rise for about 10 minutes.

3. 3.

   Roll the dough thinly and brush it with the semolina mixture. Roll into a log (diameter ~1.5 cm). Brush the top end with a little water and press firmly so that the seam holds well. Cut into pieces about 3 cm long.

4. 4.

   For the soup, peel and finely dice the onions. Sauté them translucent in hot butter in a pot. Sprinkle flour over them, stir briefly, then deglaze with the meat broth. Add the saffron and simmer gently for about 10 minutes while stirring occasionally.

5. 5.

   Then add the rolls to the soup and let cook for about 15 minutes over low heat, stirring gently from time to time. Finally add the parsley and season with salt and pepper.