Tomato Soup with Semolina Dumplings

Ingredients

• 1 onion
• 2 Garlic cloves
• 125 g mushrooms
• 2 stalks celery
• 1 leek
• 4 tbsp olive oil
• 1 can peeled tomatoes
• 250 ml vegetable broth
• 150 g Frozen Peas
• Salt
• ground pepper
• 16 sage leaves (for garnish)
• 125 ml milk
• Salt
• ground pepper
• 1 tbsp butter
• 50 g semolina
• 1 egg (medium size)

Instructions

1. 1.

   Peel and dice onion and garlic. Clean mushrooms and slice. Rinse, trim, and finely chop celery. Trim leek, cut into rings, and rinse thoroughly. Heat 3 tbsp olive oil in a large pot. Sauté onion and garlic. Add vegetables and sauté briefly. Add tomatoes with liquid, breaking them up with a spoon. Pour in broth and let simmer gently for 20-25 minutes. Add peas and cook another 5 minutes. Season soup with salt and pepper.

2. 2.

   For the semolina dumplings, bring milk to a boil with a pinch of salt, pepper, and nutmeg. Stir in butter. Sprinkle in semolina and mix. Let the mixture thicken for 1-2 minutes. Transfer to a bowl and whisk in egg. Scoop out dumpling portions and drop into boiling salted water. Cook for 3-4 minutes until firm. Heat remaining olive oil for the soup. Quickly fry sage leaves for seconds. Lift dumplings from water with a slotted spoon, let drain briefly. Serve soup topped with dumplings and fried sage.