Ingredients // Dairy

Soup with carrots, parsnips and dumplings

  • Bouillon - - Parts
  • carrots - 1 Each
  • parsnips - 1 Each
  • Dumpling: Water - 2/3 cup
  • butter - 1 tbsp.
  • spoon of salt - 1/2 teaspoon
  • semolina - 1/2 cup Parmesan cheese
  • - 1 tbsp.Spoon
  • egg - 1 Each
  • parsley or chives - 1 tbsp.Spoon

1. Carrot peel and coarsely chop.Clear parsnips and cut like carrots.Slice the green onions.2. Mix the water, butter and salt in a medium saucepan and cook over moderate heat.Add the semolina and cook, stirring, until the semolina is not gather in a large bowl.It only takes a few seconds.3. Put the mass in a bowl.Mash it into small pieces with a wooden spoon, add the Parmesan cheese, egg and chopped herbs, if using, and mix with force, until the mixture is smooth.Keep the mixture was no lumps.In a large saucepan, bring beef broth to a boil.4. Then add the carrots and parsnips and cook for about 5 minutes.Then use a spoon lay out the dough to form small balls.You can do it with wet hands to get a more equal balls.Cook for about 4 to 5

minutes until the dumplings do not harden.Pour the soup into bowls and serve immediately.

Servings: 4