New Recipe – Consommé Clair with Dumplings

One of my favourite dishes as a child was consommé clair with (semolina) dumplings and it is still – because of the dumplings and because of the chives in the soup. I liked to have as many dumplings in the bowl as possible, and the consommé could look very green for the chives on it. I know that this is not the classic way to serve it, but it tastes delicious!!! Consommé with solids in is a very traditional Austrian starter. Today I prepared this warming soup not only because I like to eat it very much, but also to survive the cold winter day.

• Ingredients (serves 2)

• Dumplings
• 1 cup mixed flour*
• 2 Tbsp semolina (millet or buckwheat)
• about 4 – 5 Tbsp cold water
• 1 Tbsp organic margarine (melted)
• 1 Tbsp coconut oil (melted)
• salt, pepper, nutmeg
• * I usually mix buckwheat grains, oatmeal, millet and sunflower seeds and blend in the food processor.

• Consommé
• vegetables (carrots, green beans, onions, garlic, courgette/zuccchini, tomatoes, champignons …)
• 4 – 5 cups water
• oil
• ½ cube vegetable broth (organic, yeast free)
• salt, pepper
• chives

Dumplings

Mix flour, semolina, salt, pepper and ground nutmeg in a bowl.

Add water (not too much), melted margarine and melted coconut oil. Stir well until the liquid ingredients are soaked and well combined. Set aside for at least half an hour, preferable in the fridge. The colder the dough is, the easier to make dumplings of it.

Consommé

Roast diced or julienned vegetables in oil, add water and vegetable broth cube, salt and pepper. Let it boil, reduce heat.

Once you have prepared the dumplings (using your hands or two tablespoons) slide into the – simmering! – soup. In a boiling soup it can happen that your dumplings loose their shape within soon.

Let simmer for 10 minutes, flip the dumplings and let simmer for another 10 minutes. Garnish with chives, share with somebody (or not) and enjooooooyyyy!