Lime Zucchini Cream Soup with Dill Cottage Cheese Dumplings

Mash the cottage cheese in a bowl with a fork, then mix in the egg, semolina, a pinch of salt, and finely chopped fresh dill. Let it rest in the fridge for 15-20 minutes so the semolina can absorb the liquid.

With slightly damp hands, form small, walnut-sized dumplings from the mixture. Cook them in lightly salted, simmering water for 6-8 minutes until they rise to the surface, then remove them with a slotted spoon.

Heat the butter and extra virgin olive oil in a saucepan. Sauté the finely chopped onion and minced garlic for 2-3 minutes.