- Tomato soup with semolina and flour dumplings
- Ingredients and method of preparation
Soups are a healthy and balanced meal. It is good to consume as many soups as possible, because they only bring benefits to our body. The tomato soup with dumplings is a culinary delight. It is not a quick dish, but it is worth every minute spent in the kitchen.
Tomato soup with semolina dumplings
ingredients
3 carrots
3 parsley
1/2 celery
2 onions
2 tomatoes
1 liter of homemade tomato juice
oil for frying onions
1 bunch of parsley leaves
4 cloves of garlic
salt
Pepper
For Gnocchi
3 eggs
10 tablespoons of semolina
salt
Pepper
Method of preparation
Carrots, parsley and celery are cleaned, washed, chopped and boiled over high heat. Peel the onions, wash them, dry them with absorbent paper and let them dry in the oil over low heat, being careful not to burn them, just to soften them a little, so that they are sweet. Wash the tomatoes, remove the seeds, cut them finely and place them on top of the two onions already softened. The parsley leaves are selected, washed, fanned and finely chopped. The garlic is cleaned, washed and finely cut into thin slices. In the pot where the vegetables are boiled, put the stewed onions and tomatoes, the finely chopped garlic and then add the tomato juice. Foam when needed. While all this is boiling, semolina dumplings are made. Mix the three eggs with salt and a little pepper, then add the 10 tablespoons of semolina, homogenize the composition well, let it rest for 2-3 minutes, then take the gnocchi with a spoon and put them in the pot with the soup, stop from boiling. After all the gnocchi have formed, put the pot back to boil, at the right heat and skim, when necessary. When the gnocchi have increased in volume and the vegetables are cooked, season the soup with salt and pepper and after 2-3 minutes turn off the heat. Sprinkle the parsley leaves, put the lid on the pot and let the soup rest for a quarter of an hour, after which it can be served. Enjoy your meal!
Tomato soup with flour dumplings recipe
ingredients
4 large carrots
2 parsley
1/2 celery
2-3 tomatoes
1/2 green pepper
1/2 bell pepper
2 small onions
4 cloves of garlic
sunflower oil for sautéing vegetables
1 liter of tomato juice
1 bunch of parsley leaves
salt
Pepper
thyme
For the gnocchi:
3 eggs
9 tablespoons of flour
salt
Method of preparation
Clean the roots (carrots, parsnips and celery), wash them and put them on a fine grater, then boil them with 3 liters of water. When the foam rises to the top, collect and discard. Peel the onion and garlic, wash them, chop them finely and fry them in plenty of oil over low heat, until soft. Wash the peppers, remove the thorns and seeds, cut them very finely and brown them with the onion and garlic. Wash the cherry tomatoes, cut them into cubes and add them to the pan, once they have cooled, on top of the other vegetables. When the tomatoes soften and the liquid is reduced, add 100 ml of water and leave over low heat, to let it penetrate, and after 5-6 minutes pour them into the saucepan. The composition for dumplings is prepared, with eggs, white flour and salt. Mix well, so that no lumps remain and when ready, form semolina dumplings smaller than usual, which are slipped into a pot of boiling salted water, but over very low heat. After forming all the gnocchi, boil them over medium heat for about 5 minutes. Meanwhile, pour the tomato juice into the saucepan. Choose, wash and chop the parsley leaves. When the gnocchi are cooked, drain the water through a thick colander and pour it into the saucepan. The heat in the soup pot should be low. Let the soup boil for another 2-3 minutes, season with salt, pepper and thyme, then turn off the heat, add the chopped parsley, put the lid on and the soup can be served after it has “rested” for a while. 10-15 minutes. Enjoy your meal!