Vegetable Consommé with Semolina Dumplings – Grießknödel for #Sundaysupper

Clear Soups, better known as Consommés, are usually slowly simmered meat soup pots. However, the first soup that I learned to make in college time was an intense Vegetable Consommé. This soup is easy to recreate at home and can be used in many different ways together with dumplings and that is why I chose this soup for today’s #sundaysupper theme, Supper  Soups. The name itself indicates that the Consommé has french roots, but in fact it is a much enjoyed soup all over Europe. Especially in Austria and Germany it is very common to serve the clear soup with Knödel dumplings and sliced Pancake strips and other little specials (Don’t worry I ll introduce you to the pancake slices and other surprises in the future here). Today I want to introduce you to the Semolina Dumplings, which are better known as Grießknödel in our midst.

We grow up with Clear Soups, in fact we have Clear soups nearly every day before lunch in the Austria and in Germany. It’s a tradition and a must for a real local! Consommé are meant to give you some extra power, they are suppose to tease the stomach for the main meal to come and they warm you up from inside. These soups are a must in the dearly freezing winter season and without them, our national cuisine would be nothing. That is how important those soups are to us little central Europeans!

The Vegetable consommé recipe underneath is adapted from my college time. This recipe doesn’t include an onion, but other veggies such as Carrots, Cauliflower and Leek. Of course it is well flavored with a few spices as well as handfuls of herbs. When making the soup make sure that you don’t cover the pot and that you don’t mix the content too much. Afterwards I would suggest to use a Cheesecloth to take out all the soup fromt he remaining veggies. I didn’t have one so I was forced to use a strainer here two times and then I took a while to skim off the soup from extra fats, so try to get hold of a cheese cloth to make your life simpler! The soup itself is very easy to recreate as are the dumplings. Mix the dumpling ingredients, form them, boil them. That’s all there is to it!

Now you can make your own Vegetable Consommé and Semolina Dumplings at home!

Vegetable Consommé

 

Author:

Helene D’Souza

Recipe type: Soup

Cuisine: Austrian

Serves: Serves about 2-3 plates

Prep time: 10 mins

Cook time: 80 mins

Total time: 1 hour 30 mins

Print

 

Ingredients

• 1 Tablespoon Olive Oil
• 100 grams Carrots
• 100 grams Leek
• 200 grams Cauliflower
• 2 Liter Water
• 1 handful roughly chopped Celery leafs
• 1 handful roughly chopped Parsley leafs
• 1 Bay leaf
• 4-5 crushed Garlic Cloves
• pinch grated Nutmeg
• 4-5 Juniper Berries
• pinch Allspice powder
• pinch Salt
• pinch Pepper

and…

• Parsley for garnish

Instructions

1. Rinse, peel and roughly cut your Carrot, Leek, and Cauliflower.
2. Grab a big pot and add the Olive Oil. Fry your Vegetables for a 2-3 minutes quickly.
3. Add the Water and throw in the Celery, Parsley, Bay leaf, Garlic, Nutmeg, Juniper Seeds, Allspice powder and little Salt, Bring the soup to a boil, then take down the heat to a light simmer. Do not cover the soup and don’t mix it too often. Let it cook for about 70-80 minutes.
4. Once finished cooked, strain the soup with a cheese cloth or use a thine strainer (if with strainer, double strain & skim off all the fat on top) and press the vegetables well so that all the juice comes out. Of course you need to collect the clear soup! Discard the vegetable and herb bits.
5. Garnish with Parsley and serve hot.

Notes

Adapted from “Küche Planung, Oragnisation, Praxis” http://www.trauner.at/buchdetail.aspx?artnr=03110040

WordPress Recipe Plugin by EasyRecipe

3.2.1753

Semolina Dumplings – Grießknödel

 

Author:

Helene D’Souza

Recipe type: Mehlspeiße

Cuisine: Austrian

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Print

 

Ingredients

• 50 grams Butter
• 1 Egg
• pinch Salt
• pinch Pepper
• pinch Nutmeg
• 100 grams Semolina

Instructions

1. Add the soft Butter to a bowl and mix it fluffy with the mixer or by hand. Add in the Egg, Salt, Pepper, Nutmeg and mix.
2. Continue to add in all the Semolina and mix it well to incorporate the flavors. It should be of a form-able consistency. Let it rest for 20 minutes.
3. Keep a pot with salt water to boil.
4. Prepare a damp board and grab a Tablespoon. You can use a Teaspoon too if you want the dumplings to be smaller., I however I used the Tablespoon. With 2 spoons form rugby (or american football) shaped dumplings by pressing the semolina mix against the other spoon and slide of graciously so that the dumpling moves to the other spoon and get’s firm. Do that until it is perfectly shaped and it sticks well together. Do that with all the Semolina mass and place them on the damp board.
5. Once the water in the pot is cooking slowly, slide in one dumpling first to test. If the dumplings doesn’t fall apart after 10 minutes, you are safe and you can slide in the rest of the dumplings into the water. Cook them all for 10 minutes, then remove the pot from the heat and let them sit in the hot water for another 10 minutes. You will notice that they have grown double size, which is correct and what we want. They should be cooked inside and not dry! Take them out and serve them with the Vegetable Consommé or any other Clear soup type.

Nutrition Information

Serving size: Serves 3-4

WordPress Recipe Plugin by EasyRecipe

3.2.1753

Awesome #Sundaysupper soup fun this week! We have compiled the best of the best soup recipes for you!

Do The Chicken Dance (chicken {or other poultry} soups)

•  Chicken Tortellini & White Bean Soup at Flour On My Face
• Chicken Gnocchi at Dinners, Dishes and Desserts
• Chicken Cheese Soup by There and Back Again
• Chicken Tortellini Soup by Country Girl In The Village
• Chicken Soup with Leeks, Onions and Fennel by Shockingly Delicious
• Family Style Tablescape featuring Chicken Tortilla Soup by An Appealing Plan
• Yucatan Chicken Lime Soup (Sopa de Lima) by The Weekend Gourmet
• Chicken Meatball, Spinach and Orzo Soup from  Gourmet Drizzles
• Ground Turkey Soup at The Messy Baker
• Cheesy Chipotle Chicken Sausage Chowder by Cupcakes and Kale Chips
• Turkey Meatball Soup by Basic and Delicious
• Chick-Fil-A Chicken Noodle Soup by Family Foodie
• Chicken Vegetable Noodle Soup at Cupcakes and Pearls

Where’s The Beef (Beef Soups)

•  Chili with Black Beans by That Skinny Chick Can Bake
• Vegetable and Beef Soup by Supper For a Steal
• Swabian Beef Spaetzle +1 Soup (Gaisburger Marsch) at Galactosemia in PDX
• Bacon Cheeseburger Soup by Small Wallet, Big Appetite
• Beef Pho Soup by No One Likes Crumbley Cookies
• Frijol con Carne by MarocMama
• Pho Bo (Vietnamese Beef and Noodle Soup)  by Neighborfood

Pass The Pork. Please (Pork or Sausage Soups)

•  Healthy Bean and Sausage Soup by Momma’s Meals
• Smoked Sauage and Wild Rice Soup at Mama, Mommy, Mom
• Louisiana Caldo by Catholic Foodie
• Sweet potato and spanish chorizo soup at My Cute Bride
• Soft Tofu Soup (Soondubu Jjigae) by Hip Foodie Mom

Under The Sea (Seafood Soups)

•  Shrimp Miso Noodle Soup at Pescetarian Journal
• Szechuan Fish Soup by The Urban Mrs.
• New England Clam Chowder at Cindy’s Recipes and Writings
• Hearty Okra Shrimp Gumbo Laced with Coconut Oil by Sue’s Nutrition Buzz
• Bacon and Shrimp Bisque at Big Bear’s Wife
• Lobster Bisque for Two by Peanut Butter and Peppers
• Chinese Fish Maw Soup by My Trials in The Kitchen
• Thai Curry Coconut Mussel Soup by Noshing With The Nolands

Eat Your Veggies (Chock Full o’ Vegetables Soups)

•  Not-So-Mini-Strone at The Army Foodie Wife
• French Onion Soup by The Girl in the Little Red Kitchen
• Spicy Sweet Potato and Corn Soup at Magnolia Days
• Creamy Cheddar Potato Soup at Daily Dish Recipes
• Rather French Onion Soup by What Smells So Good
• Broccoli Cheddar Soup by Hezzi D’s Books and Cooks
• Cream of Ancho Chile Soup from La Cocina de Leslie
• Pasta e Fagoli Soup at Cravings of a Lunatic
• Miso Soup by Crazy Foodie Stunts
• Vegetable Consommé with Semolina Dumplings – Grießknödel at Masala Herb
• Vegetable Medley Soup with Broccoli and Leeks at Chattering Kitchen
• Yamato Soup at Cooking Underwriter
• Smoky Kale and Tomato Soup with Garlic Croutons by The Wimpy Vegetarian
• Coconut Corn Chowder at Mangoes and Chutney
• Make Your Own (Gluten Free) Condensed Cream of Mushroom Soup at The Meltaways
• Ital Carrot & Sweet Potato Soup at The Lovely Pantry
• Chunky Vegetable and Barley Soup at Curious Cuisiniere
• Corn Soup with Crispy Tortilla Strips at Ninja Baking
• Jalapeno Beer Cheese Soup by The Hand That Rocks The Ladle
• Wild Mushroom Soup at Food Lust People Love
• Tomato Basil Soup with Cous Cous at Ruffles and Truffles
• Creamy Carrot Soup at Cookistry
• Vermicelli Soup by Damn Delicious
• Country Split Pea Soup with Bacon and Potatoes at girlichef

Some Don’t Like It Hot (Chilled Soups)

•  Chilled Strawberry Soup at Juanita’s Cocina
• Bread and Tomato Soup – Gazpacho Style at Vintage Kitchen Notes

Of course once you have seen all of the recipes for the day, you’ll not want to miss our  #SundaySupper conversation on twitter each Sunday. 

We tweet throughout the day and share recipes from all over the world. This week we will be sharing out special soup recipes!

Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.

Follow the#SundaySupper hash tag and remember to include it in your tweets to join in the chat.

Don’t forget to check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite soup, stew, chowder or bisque recipes with us!

You might like...

Tagged as: consommé, dumplings, easy, recipe, semolina, veg, vegetable