Dill Soup

Ingredients

• Dill 100g
• Sugar 15g
• Lemon juice 25 ml
• Vegetable stock 1l
• Olive oil 1ml
• Salt
• 1 Egg
• Semolina 50 g

Method

1. Sweat the dill on the olive oil on low heat
2. Add the salt and the sugar, and stir it until the sugar is caramelized
3. Add the juice of the lemon and the vegetable stock, then let it simmer for about 20 minutes. Adjust the seasoning to taste.
4. Whisk the egg in a bowl and gradually add the semolina until it is combined, then using a fork add it to the soup. Simmer for another 10 minutes until the dumplings are cooked through.

Plating:

1. Serve in pre-warmed bowls and garnish as desired

    

About this soup:

It is very light and refreshing, I usually cook it during the summer.

It can be served with sour cream too, but I prefer it without.