Ingredients
- Dill 100g
- Sugar 15g
- Lemon juice 25 ml
- Vegetable stock 1l
- Olive oil 1ml
- Salt
- 1 Egg
- Semolina 50 g
Method
- Sweat the dill on the olive oil on low heat
- Add the salt and the sugar, and stir it until the sugar is caramelized
- Add the juice of the lemon and the vegetable stock, then let it simmer for about 20 minutes. Adjust the seasoning to taste.
- 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:
-
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.