Tomato soup with semolina and breadcrumb dumplings

Name: Tomato soup with semolina and breadcrumb dumplings
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 porții
Cuisine: Românească
Ingredients: 500 ml tomato passata; 1 onion (100 g); 1 carrot (100 g); 100 g celeriac; 1.5 l water or vegetable stock; 10 ml oil; For the dumplings: 30 g flour, 50 g semolina, 50 g breadcrumbs and 90 g soft butter; 3 eggs; Celtic sea salt, pepper and a little nutmeg

Tomato soup with root vegetables and small dumplings made from semolina, breadcrumbs and butter, scented with nutmeg.

Prep time: 25 minCook time: 40 minServings: 6

Thermomix TM6

Tomato soup with semolina and breadcrumb dumplings — Imagine ilustrativă · După gust

Classic method

Ingredients

For the soup base
500 ml tomato passata
1 onion (100 g)
1 carrot (100 g)
100 g celeriac
1.5 l water or vegetable stock
10 ml oil
For the dumplings
For the dumplings: 30 g flour, 50 g semolina, 50 g breadcrumbs and 90 g soft butter
3 eggs
Celtic sea salt, pepper and a little nutmeg

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500 ml tomato passata 1 onion 1 carrot 100 g celeriac 1500 ml water or vegetable stock 10 ml oil For the dumplings: 30 g flour, 50 g semolina, 50 g breadcrumbs and 90 g soft butter 3 eggs Celtic sea salt, pepper and a little nutmeg

How to make it

Chop the vegetables and simmer them in the water or vegetable stock for 20–25 minutes, until soft. Add the passata. Blend the soup if you want a smooth texture.
For the dumplings, beat the soft butter until creamy, add the eggs gradually, then the flour, semolina, breadcrumbs and seasoning. Leave the mixture to stand for 20 minutes so the semolina and breadcrumbs can absorb the liquid.
With wet hands, shape dumplings of about 2 cm. Cook one first in gently simmering water: if it falls apart, add a little more semolina to the mixture and leave it for 5 minutes.
Cook the dumplings separately, in batches, in lightly salted water at a very gentle simmer for 10–12 minutes, until cooked through.
Add the dumplings to the soup, together with the oil. Heat gently for another 3–5 minutes and adjust the seasoning.

For blending in the TM6, divide the vegetables into two equal batches; the dumplings are for the whole batch.

Thermomix adaptation TM6

The TM6 makes the dumpling mixture and the soup, in two batches. The dumplings are shaped and cooked separately.

Ingredients

For the soup base
500 ml tomato passata
1 onion (100 g)
1 carrot (100 g)
100 g celeriac
1.5 l water or vegetable stock
10 ml oil
For the dumplings
For the dumplings: 30 g flour, 50 g semolina, 50 g breadcrumbs and 90 g soft butter
3 eggs
Celtic sea salt, pepper and a little nutmeg

How to make it

Put the soft butter into the mixing bowl: 20 sec / speed 3. Add the eggs: 20 sec / speed 3.
Add the flour, semolina, breadcrumbs and seasoning: 15 sec / speed 3. Transfer to a bowl and leave for 20 minutes.
Put half of the onion, carrot and celeriac into the rinsed mixing bowl: 4 sec / speed 5.
Add 750 ml water and 250 ml passata, for half a batch of soup: 25 min / 100°C / speed 1. Let the temperature drop to 60°C, then blend 30 sec / speed 5–7, increasing gradually.
Transfer to a pot and repeat for the rest of the soup if you are making the full quantity. Shape and cook the dumplings separately, following the classic method, then add them to the soup.