Tomato soup with dumplings
Ready in : 45 mins
Tomato soup with dumplings is a dairy free and lacto ovo vegetarian recipe with 8 servings. This hor d'oeuvre has 276 calories, 5g of protein, and 17g of fat per serving. For 66 cents per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. If you have eggs, celery or, parsnip, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. With a spoonacular score of 63%, this dish is solid.
Ingredients
bell pepper
1
celery or
1 small
spoons of oil
9 servings
carrots
2
eggs
2
parsley
8 servings
onion
1
parsnip
1
wheat semolina
10 tbsp
sugar
1 tbsp
tomato juice
750 ml
jump
8 servings
Cooking in Steps
-
1It is very easy, first wash the vegetables and put it in a large pot (4 l). Usually I chop Them All, beside parsnip and celery.Fill half of the can with water THEN put it on the stove to boil.
vegetable
parsnip
celery
water
stove
pot -
2Add a little bit of salt.When They are ready, add the tomato juice (or puree) and the oil and Give it to boil. Taste for salt.Set aside and prepare the dumplings as Following:Beat the eggs THEN add a pinch of salt.Stir in the wheat semolina (8-10 tbsp), little by little, avoiding the lumps. The Consistency of the composition must be like a tick cream.Usually, for this soup, I boil separately Them, Because, It Happened to Me to Remain hard in the middle, so we boil Them Will separate in the can with water.Bring the water to a boil and add the dumplings with the spoon.
tomato juice
semolina
cream
water
egg
salt
cooking oil
-
3Let Them When They double in size and is ready, sprinkle a little bit of cold water on Their surface. (Will this make more fluffy Them). Then add Them to the soup.Chop the parsley and put in the soup.Enjoy!
parsley
water
