Classic Elderberry Soup with Semolina Dumplings

Bring the whole milk to a boil together with the butter and a pinch of salt in a small saucepan.

Gradually whisk in the soft wheat semolina while stirring constantly. Reduce the heat and continue stirring until the semolina mixture forms a ball and pulls away from the bottom of the pot. Remove the pot from the heat and allow the mixture to cool for about 5 minutes.

Thoroughly stir the egg into the lukewarm semolina mixture until a smooth dough forms. Using two moistened teaspoons, shape small dumplings and poach them in gently simmering, unsalted water for approx. 8–10 minutes until they rise to the surface. Then remove and keep warm.