Soup · Vienna
Grießnockerlsuppe
Semolina dumpling soup — airy semolina and butter Nockerl floating in a crystal-clear beef broth.
G GlutenD DairyE Eggs
Ingredients
- 80g fine semolina
- 60g butter, softened
- 2 eggs
- pinch salt and nutmeg
- 1L clear beef consomme
Method
- Beat butter until fluffy. Beat in eggs one at a time. Stir in semolina, salt, and nutmeg.
- Rest in the fridge for 30 minutes — it will firm up considerably.
- With two wet teaspoons, form small oval Nockerl. Simmer in salted water 10-12 minutes.
- Transfer to bowls and ladle hot consomme over. Scatter with chives.