Clear Soup with Semolina Dumplings

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Allow butter to come to room temperature before beating in a mixing bowl until creamed. Season with salt and a small, delicate pinch of nutmeg.
2. 2Add in the egg, stirring vigorously. Sprinkle the semolina over this, and mix it in well until the surface is smooth. Cover with saran wrap and leave to rest for 15 – 20 minutes.
3. 3Use two spoons, dipped regularly into hot water throughout, to press or shape dumplings from the paste.
4. 4You can also put the these on a lightly oiled board or plate and again leave them to stand for a short while (this allows the dumplings to rise even more).
5. 5Heat a generous quantity of salted water in a large pan.
6. 6Place the dumplings into the water and bring them back to a boil before turning down the heat and leaving to simmer gently for 10 – 15 minutes (do not boil). Carefully turn the dumplings occasionally.
7. 7Remove the semolina dumplings gently and put them in the heated soup. Serve promptly, with a garnish of sprinkled parsley or chives.
8. 8The semolina dumplings can also be cooked in the beef broth, but this causes the soup to take on a slightly dull appearance.
9. 9The cooked dumplings should never be left standing in the soup for too long, as they will “soak up” the soup and become softened.