Grießnockerlsuppe — semolina dumpling broth
Semolina dumplings made with butter and egg, poached in clear broth.
Active time20 min
Cooking15 min
Total1 h 30 minResting : 1 h
Add to my week
Loading your week…
Ingredients
- 60 g unsalted butter
- 1 egg
- 500 ml ready-to-use vegetable stock
- 0.2 g ground nutmeg
- 0.5 g fine salt — optional
- 120 g fine durum wheat semolina
Preparation
Take the butter out of the fridge about 30 minutes before mixing the dough. It should be soft but not melted.
60 g unsalted butter- mixing bowl
Beat the butter until creamy. Crack and beat the egg, then mix it into the butter. Add the semolina, nutmeg and optional salt. Beat for another 2 minutes until evenly combined.
1 egg0.2 g ground nutmeg0.5 g fine salt — optional120 g fine durum wheat semolina- mixing bowl
- whisk
- spoon
Cover and refrigerate the mixture for 20 minutes. Meanwhile, heat the stock in a saucepan and keep it at a gentle simmer.
500 ml ready-to-use vegetable stock- mixing bowl
- lid
- saucepan
Shape small oval dumplings using two tablespoons. Lower them into the broth without crowding and simmer gently for 15 minutes, never at a rolling boil. Cut one open: the centre should be set and the semolina tender. Cook gently for longer if needed. Divide the dumplings and broth between bowls and serve hot.
- saucepan
- two tablespoons
- knife
Allergens
- Celery
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration