Wednesday, 2 February 2011

Turkey soup with semolina dumplings

  • 300g turkey breast
  • 2 eggs or 4 yolks if cooking for a child younger than 1 year
  • 7-8 tablespoons semolina
  • 1 carrot
  • 1 onion
  • 1 parsnip
  • 1 parsley root
  • 1 small celery
  • 1 red pepper
  • fresh or frozen parsley

Place the chunks of turkey breast  into a 5 liter pot and live them to simmer. Make sure to skim the top from time to time and when cooked, add the chopped vegetables.

Some people like their soup clear and therefore the vegetables are cut into large chunks to be easily removed afterwards, but I prefer my soup with vegetables and therefore I cut them into small pieces.

Add salt to taste, 2 tablespoons of oil, parsley, place a lid and let it to simmer for a while.

Meanwhile, prepare the dumplings composition. Break the 2 eggs OR 4 yolks in a bowl and stir well with a pinch of salt. This way the dumplings will be fluffy.

Add 7-8 tablespoons of semolina just to create a smooth composition. If you are not sure if the mixture is smooth enough, add a teaspoon of it into the soup and if it stays in one piece, add one more teaspoon of semolina to it.

When vegetables are almost cooked (remove a piece of carrot and check it), it's time to add the dumplings. Take one tablespoon of the composition and add it to the soup(leave it on low heat so that the dumplings stay in one piece). Repeat the process until the composition is gone.

Simmer for yet another 15 minutes with the lid on, until the dumplings are fully cooked. To verify this, remove one from the soup, cut it in 2 and if the cut is smooth and the dumpling's interior is cooked, then the soup is done. Turn the heat off, leave it to cool and serve it together your baby(blend the soup if required). Enjoy!

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