Semolina Soup with Croutons and Green Peas

Ingredients

1 tbsp semolina

50 g canned green peas

1 onion

1 carrot

1 egg

100 g rye bread

Peel a small onion and a medium carrot. Finely dice the onion and finely grate the carrot. Heat a few tablespoons of vegetable oil in a frying pan and sauté the onion first, then add the carrots at the very end.

Boil half a liter of water in a saucepan. When it boils, reduce the heat and add 50 g canned green peas and a tablespoon of semolina. Stir the water to prevent the semolina from clumping.

 Beat 1 egg and carefully pour it into the soup, stirring quickly. Simmer the soup for 10 minutes, adding the spices and herbs. If desired, you can puree the finished soup in a blender to create a creamy soup.

Cut 100 g of stale rye bread into small cubes and fry it in vegetable oil until golden brown. Ladle the soup into bowls, top with croutons, and serve.

Enjoy!