Wiener Fleischsuppe

A beef consommé with semolina dumplings.

Wiener Fleischsuppe

Servings:	Serves 4
Calories per serving:	1101
Ready in:	2 hours 45 minutes
Prep. time:	2 hours 10 minutes
Cook time:	35 minutes
Difficulty:
Recipe author:	Chef
First published:	21st January 2013

Best recipe review Looks like dumplings, in Oxo 4.6/5 Which, to me, looks really good Carla

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 30 g butter
• 1 egg, beaten
• Pinch salt
• Pinch nutmeg, grated
• 8 tablespoons coarse semolina
• 1 teaspoon cold water
• 1 litre good, strong beef consommé
• 450 g garden peas
• 250 g small mushrooms, wiped
• 1 tablespoon parsley, finely chopped

Method

1. Cream the butter in a bowl, add the egg, salt and nutmeg. Mix thoroughly.
2. Stir in the semolina and the water and leave to stand for 2 hours.
3. Shape the mixture into small dumplings.
4. Bring the consommé to the boil, reduce the heat and add the dumplings.
5. Simmer for 20 minutes.
6. Add the peas and mushrooms and cook for a further 10 minutes.
7. Serve, garnished with the chopped parsley.

Serving suggestions

Serve with rye bread.

Chef's notes

Try to use a home made, clarified beef stock. Ice filtering will produce crystal clear consommé.

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