Brokoli Cream Soup with Cheese Dumplings

This creamy broccoli soup is a delightful combination of nourishing vegetables, smooth texture, and cheesy goodness. A versatile dish, it captures the warmth and comfort of homemade soup, making it a perfect meal for any season. The combination of broccoli, turnip, and onions provides a rich base, while the addition of creamy milk and flavorful cheese creates a smooth finish. The unique element of this recipe is the light and fluffy cheese dumplings, adding both texture and a surprising twist. Perfect for both adults and children, this soup is a crowd-pleaser that can be easily adapted to suit different dietary preferences. It's not just a meal; it's an experience, bringing warmth and satisfaction with every spoonful. Serve it with crusty bread or enjoy it as a light dinner on its own. Transform a simple day into a gourmet experience with this delectable soup.

Ingredients

Main Ingredients:

• 150 g fresh or frozen broccoli
• 1/2 small turnip
• 1 small onion
• 150 ml milk
• Salt
• Pepper
• 1 tbsp oil
• 1 handful grated Džiugas cheese

For Cheese Dumplings:

• 160 ml (1/3 cup) water
• 1/2 cup semolina
• 30 g Džiugas cheese
• 1 tbsp butter
• 1 small egg (or half if large)

Preparation Time

Total Time: 30 minutes

Step-by-Step Instruction

1. Prepare the Dumplings: In a saucepan, combine water and butter. Heat until the butter melts completely. Gradually sprinkle in the semolina while stirring continuously, until the mixture thickens and forms a cohesive dough that easily separates from the pan's walls.
2. Cool and Mix: Transfer the semolina mixture to a bowl and allow it to cool slightly. Stir in the finely grated cheese and beaten egg.
3. Shape Dumplings: Once the mixture has cooled, use your hands to form small, round dumplings. It helps to keep your hands moist to prevent sticking.
4. Start the Soup: In a separate saucepan, heat oil. Add the chopped onion and sauté for 2-3 minutes until translucent, stirring occasionally.
5. Add Turnip: Incorporate the peeled and diced turnip into the pan, cover, and let sauté for about 5 minutes.
6. Incorporate Broccoli: Add the broccoli and cover. Allow to simmer until all vegetables are tender, which should take about 10 minutes.
7. Blend the Soup: Once the vegetables are soft, pour in part of the milk and blend the mixture to a smooth consistency. Return to heat and mix in grated cheese, stirring until fully integrated.
8. Adjust Consistency: Gradually add more milk until you reach your preferred soup thickness. Season with salt and pepper to taste, and bring the soup to a gentle boil.
9. Cook Dumplings: Simultaneously, boil a pot of water. Once boiling, gently add the dumplings. Cook for about 2 minutes until they start to float, indicating they are cooked through.
10. Serve: Ladle the creamy soup into bowls, add the delicate cheese dumplings, and garnish with a small broccoli floret and a sprinkle of paprika for color.

Tips

• Consistency: If you prefer a thicker soup, use less milk or add a bit more cheese.
• Cheese Alternative: Parmesan can be used if Džiugas cheese is unavailable.
• Dietary Options: For a vegan version, substitute dairy with plant-based milk and cheese alternatives.

Nutritions

• Calories: 250 kcal per serving
• Protein: 12 g
• Fats: 10 g
• Carbohydrates: 28 g

Variations

• Gluten-Free: Use gluten-free semolina or cornstarch for the dumplings.
• Spicy Kick: Add a pinch of chili flakes for some heat.

Serving Suggestions

• Pair with a crusty artisan bread.
• Top with a dollop of sour cream for extra richness.

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