Black amaranth dumpling soup
Ingredients (serves 4):
30 g butter
80 g semolina
35 g black amaranth
1/2 tsp salt
1 pinch nutmeg
750 ml vegetable stock
Put the black amaranth into a small bowl and cover with boiling water. Let sit for about 10 minutes.
In the meantime, beat together the butter, egg, salt and nutmeg. Add the semolina and let it soak for 10-12 minutes.
Bring the vegetable stock to a boil. Combine the semolina mixture with the black amaranth and form dumplings using two spoons. Add the dumplings to the soup.
Reduce the heat to low, cover and let it simmer for approx. 10 minutes. Once the dumplings are done, they will float to the top.
-> If the dumplings are to big, they can stick to the bottom of the pot. Simply give the soup a gentle stir halfway through the cooking time and your dumplings will rise to the surface!