Tomato Soup with Goat Cheese Dumplings

Ingredients

• 40 g soft butter
• 75 g fine semolina
• 2 egg yolks
• 1 tbsp freshly chopped oregano
• 100 g goat cream cheese
• Salt
• white pepper (freshly ground)
• nutmeg
• 1 onion
• 2 Garlic cloves
• 1 red chili pepper
• 500 g ripe tomatoes
• 3 tbsp olive oil
• 2 tbsp Tomato paste
• 200 g passata (canned)
• 600 ml broth
• Salt
• 0.5 tsp Sugar
• Tabasco
• 2 tbsp crème fraîche
• oregano (for garnish)

Instructions

1. 1.

   For the cheese dumplings, beat the butter until fluffy and fold in some semolina. Then add the egg yolks, oregano, and gradually incorporate the remaining semolina and goat cream cheese. Season with salt, pepper, and nutmeg, and let the dough rest for at least 30 minutes.

2. 2.

   For the soup, peel and roughly chop the onion and garlic. Wash the chili pepper, cut it lengthwise, remove seeds, strip the white membrane, and dice finely. Wash the tomatoes, quarter them, discard stems, and coarsely chop. Heat olive oil in a large pot, sauté onions, chili, and garlic while stirring. Stir in tomato paste and let it cook briefly. Add passata and chopped tomatoes. Pour in broth. Season with salt, sugar, and a splash of Tabasco. Simmer on medium heat for about 20 minutes, stirring occasionally. Puree the soup finely, strain through a sieve, and reduce further if desired or add more broth. Stir in crème fraîche and adjust seasoning.

3. 3.

   Using a spoon, scoop portions from the dumpling dough and shape into balls with wet hands or form them into small noodles with two spoons as preferred. Boil plenty of salted water, drop the dumplings in, and let them cook on low heat for about 10 minutes.

4. 4.

   Serve the soup in bowls and top with the goat cheese dumplings. Garnish with oregano before serving.