Paprika Soup with Polenta-Feta Dumplings

Ingredients

• Salz
• 250 g Polenta (Instant)
• 50 g grated Parmesan
• Pfeffer
• 1 Ei
• 3 EL Mehl
• 250 g Feta
• 6 Paprika (red and green)
• 1 Zwiebel
• 1 Knoblauchzehe
• 1 EL Olivenöl
• 800 ml Gemüsebrühe
• 1 EL freshly chopped thyme
• grüner Pfeffer (from the mill)

Instructions

1. 1.

   Bring about 1 l water with 1 tsp salt to a boil. Stir in the polenta gradually. Reduce heat and cover for 3-4 minutes until it thickens. Remove from heat, stir in Parmesan and let cool. Then knead with egg and flour into a smooth, well‑mouldable dough and season.

2. 2.

   Cut the feta into cubes. Shape about 12 balls from the dough, flatten them, press 2–3 cheese cubes into the center, then reshape into round dumplings. Drop them into boiling salted water and simmer for 8-10 minutes until cooked.

3. 3.

   Wash, halve, trim and chop the paprika. Peel and slice the onion. Peel and finely mince the garlic. Sauté all together in a hot pot with oil for 2–3 minutes. Add broth, season with salt and pepper, and let it gently simmer for about 5 minutes. Add thyme and finish seasoning with salt and green pepper.

4. 4.

   Serve by placing the drained dumplings on top of the soup on a plate.