Vegetable Soup with Cheese Dumplings

Ingredients

• 800 g cauliflower (1 head)
• 800 g carrots
• 1 onion
• 2 tbsp olive oil
• 1 l vegetable broth
• a pinch freshly grated nutmeg
• 40 g Butter
• 50 g whole-grain semolina
• Salt
• 2 egg yolks
• 40 g aged Gouda
• Pepper
• 300 g frozen peas
• 1 bunch chervil

Instructions

1. 1.

   Clean the cauliflower and cut into small florets. Peel the carrots and slice them. Peel the onion and finely chop it.

2. 2.

   Heat oil in a large pot. Sauté the onion. Add the carrots, cauliflower, and broth. Season with nutmeg and simmer covered for 15–20 minutes.

3. 3.

   In a small pot bring butter and 125 ml water to a boil. Sprinkle in the semolina, lightly salt, and stir until a light brown layer forms at the bottom. Transfer the dough to a bowl and gradually fold in the egg yolks. Grate the Gouda, mix it in, and season with salt and pepper. Shape 20–24 walnut-sized dumplings from the cheese dough. Boil salted water in another pot. Drop the dumplings into the water and cook until they float to the surface.

4. 4.

   Add the peas to the vegetable soup and simmer for an additional 3–5 minutes. Wash the chervil, shake dry, and roughly chop the leaves. Season the soup with salt and pepper. Use a slotted spoon to lift the dumplings from the cooking liquid, let them drain, and add them along with the chervil to the soup.