Tomato soup with dumplings and wild garlic
Tomato Soup with Dumplings and Wild Garlic
Tomato soup with semolina dumplings is one of those recipes that combines tradition with innovation, bringing delicious flavors and vibrant color to your table. This recipe, enriched with wild garlic and semi-smoked pork tenderloin, offers a unique culinary experience full of flavor. Here’s how to prepare this delicacy step by step.
Preparation Time
- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Total time: 50 minutes
- Servings: 4
Ingredients
- 2 carrots
- 2 green onions
- 2 stalks of celery
- 2 tablespoons of olive oil
- 1 parsley root
- 2 eggs
- 6-7 tablespoons of semolina
- 300 g semi-smoked pork tenderloin
- 1 bunch of wild garlic
- 1 glass of tomato broth
- Fresh parsley
- Salt and pepper to taste
Step-by-Step Instructions
1. Preparing the vegetables
Start by cleaning and washing all the vegetables. This step is essential to ensure your soup is fresh and healthy. Cut the pork tenderloin into small cubes so that it cooks evenly and integrates perfectly into the soup. Chop the parsley root and celery into small cubes, and slice the carrots and green onions into rounds.
2. Sautéing the vegetables
In a large pot, heat the 2 tablespoons of olive oil over medium heat. Add the chopped vegetables (carrots, onions, celery, and parsley) and sauté them gently. Season with salt to help release the flavors. This is an important step, as sautéing the vegetables enhances the soup's taste.
3. Boiling the soup
Add 2 liters of water to the pot and let everything boil for 15 minutes or until the carrot starts to soften. At this point, the aroma of the vegetables will fill your kitchen, and the soup will begin to acquire a rich consistency.
4. Adding the main ingredients
Next, add the tomato broth and the pork tenderloin cubes. These ingredients will give the soup a deep and complex flavor. Let everything boil over medium heat for another 10 minutes until the meat is cooked and the flavors blend beautifully.
5. Preparing the dumplings
In a separate bowl, beat the eggs with a mixer until you achieve a light foam. Gradually add the semolina, mixing continuously to avoid lumps. Let the mixture rest for a few minutes; this step is important to allow the semolina to absorb moisture.
6. Forming the dumplings
Reduce the boiling intensity of the soup to prevent the dumplings from breaking apart. Using a spoon, form dumplings from the semolina mixture, dipping the spoon in the hot broth before each addition. This technique will help the dumplings not stick to the spoon, ensuring you achieve a fluffy texture.
7. Finalizing the soup
When the liquid in the soup starts to boil, add a cup of cold water, cover, and turn off the heat. This simple method will make the dumplings fluffy and well-risen. Finally, chop the wild garlic into thin strips and the parsley finely. Add them to the soup, seasoning with pepper to taste. Taste and adjust with salt or vinegar if necessary.
Chef's Tip
To intensify the flavor of the soup, you can also add other herbs, such as thyme or bay leaves, during boiling. These will add a complexity to the taste. Additionally, you can use chicken or turkey instead of pork tenderloin for a lighter and less fatty option.
Nutritional Benefits
This soup is not only delicious but also healthy. Tomatoes are rich in antioxidants, and wild garlic is known for its detoxifying properties. The pork tenderloin provides essential proteins, while the vegetables contribute a wealth of vitamins and minerals necessary for the body.
Frequently Asked Questions
1. Can I use frozen vegetables?
Yes, frozen vegetables can be used, but the taste will be slightly different. Make sure to thaw them before adding them to the soup.
2. How can I make the soup more sour?
You can add a little lemon juice or vinegar at the end to give it a tangy note.
3. Can the soup be frozen?
Yes, the soup can be frozen, but it is recommended not to add the dumplings before freezing, as they will not keep well.
Serving Suggestions
Serve this soup hot, sprinkled with freshly chopped parsley, alongside a slice of crusty bread or a warm croissant. A cold lemonade or a dry white wine would perfectly complement the meal.
Original Version
For a vegetarian version, you can omit the meat and use vegetable broth. Replace the pork tenderloin with mushrooms or tofu to add protein.
This tomato soup with semolina dumplings and wild garlic is not just a traditional recipe but also a wonderful way to bring joy and warmth to every meal. Enjoy!
Clean and wash the vegetables. Cut the pork tenderloin into cubes. Dice the parsley root and celery. Slice the carrots and onion into rounds. Sauté these vegetables lightly in oil. Add salt. Pour in 2 liters of water. Boil for 15 minutes until the carrots start to soften. Add the tomato paste, celery, and pork tenderloin. Whip the eggs with a mixer. Add salt. Gradually add the semolina. Let the mixture rest for a few minutes. Reduce the boiling intensity so that the dumplings do not fall apart. Form dumplings using a spoon. For each dumpling, dip the spoon into the hot broth [this way the mixture does not stick to the spoon and separates easily]. When the liquid in the broth starts to boil, add a cup of cold water, cover, and turn off the heat [this way the dumplings will be fluffy and well risen]. Chop the wild garlic into strips and finely chop the parsley. Add the greens to the soup. Add pepper. Taste, salt, and sour if desired. Enjoy your meal!!!
Ingredients: 2 carrots, 2 green onions, 2 stalks of celery, 2 tablespoons of oil, 1 parsley root, 2 eggs, 6-7 tablespoons of semolina, 300g of semi-smoked pork tenderloin, 1 bunch of wild garlic, 1 cup of tomato broth, green parsley, salt, pepper
