Tomato soup with Parmesan dumplings

Ingredients

For the soup

• 3000 ml water
• 1 medium carrot (100 g)
• 1 slice celeriac (30 g)
• 1 medium onion (150 g)
• 2 garlic cloves
• 2 bay leaves
• 1 teaspoon peppercorns
• 10 g fresh parsley stems
• 1 teaspoon salt
• 500 ml fresh tomato juice or tomato purée
• 1 pinch ground nutmeg
• 250 ml water for dipping the spoon
• 200 ml cold water

For the dumplings

• 4 eggs
• 1/2 teaspoon salt
• 150 g wheat semolina
• 100 g powdered Parmesan

To serve

• 5 g fresh basil leaves

Preparation

1. Peel the carrot, onion, celeriac and garlic. Wash them and chop or slice them, as you prefer. Wash the parsley stems. 2. Bring 3000 ml water to a boil with the carrot, celeriac, onion, garlic, bay leaves, peppercorns, parsley stems and 1 teaspoon salt. Boil for 15-20 minutes, until the carrot is tender. 3. Add the tomato juice and nutmeg. Boil for another 5 minutes, until the broth is piping hot. 4. Beat the eggs with a mixer until foamy. Add 1/2 teaspoon salt, the semolina and Parmesan, mixing on low speed. 5. Lower the heat so the broth does not boil. Put 250 ml water in a bowl and dip the spoon in it before shaping each dumpling. Add the dumplings to the pot. 6. Cook the dumplings for 5 minutes over low heat. Pour in 200 ml cold water, cover the pot and turn off the heat. 7. Scatter the basil leaves on top before serving.