Paprika Soup with Cornmeal Dumplings

Ingredients

• 40 g soft butter
• Salt
• Nutmeg (freshly grated)
• 50 g polenta (or cornmeal)
• 1 egg yolk
• 30 g grated Parmesan
• 3 red bell peppers
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 400 g passata tomatoes (canned)
• 600 ml tomato juice
• 100 ml dry white wine
• 2 Bay leaves
• 1 tbsp sweet paprika powder
• 1 tsp sugar
• Salt
• Pepper
• Nutmeg (freshly grated)
• cilantro sprigs (for garnish)

Instructions

1. 1.

   For the dumplings, beat butter with salt and nutmeg until fluffy. Whisk in egg yolk, polenta, and parmesan; let sit for at least 20 minutes.

2. 2.

   Wash, trim, and roughly chop the bell peppers. Peel and finely mince onion and garlic. Sauté in hot olive oil. Add peppers and cook briefly. Pour in passata, tomato juice, and wine; add bay leaves and simmer about 10 minutes. Season with paprika powder, sugar, salt, pepper, and nutmeg.

3. 3.

   Bring a wide pot of salted water to a boil. Using two teaspoons dipped in water, cut dumplings from the polenta dough. Drop into simmering water and cook on low heat for about 15 minutes until tender.

4. 4.

   Add the cooked dumplings to the paprika soup, serve in bowls, and garnish with cilantro sprigs.