Creamy lime zucchini soup | With dill cottage cheese dumplings
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35 min
Quick
Kifli Kukták
Könnyű, frissítő nyári zöldségkrémleves selymes cukkinitesttel, üde lime-mal és lágy, kapros túrógombócokkal tálalva.
Ingredients
Preparation method
Preparing the cottage cheese dumplings
Mash the cottage cheese with a fork in a bowl. Mix in the egg, semolina, a pinch of salt, and half of the finely chopped fresh dill. Let the mixture rest in the fridge for 15-20 minutes so the semolina can swell.
Bring lightly salted water to a boil in a pot. With wet hands, shape small walnut-sized dumplings from the cottage cheese mixture, then cook them in gently simmering water for 4-5 minutes until they float to the surface. Remove with a slotted spoon and set aside.
Cooking and blending the soup
Heat the olive oil in a large pot. Add the crushed garlic and the washed, diced zucchini. Sauté over medium heat for 4-5 minutes until slightly softened.
Chef's tip
On hot summer days, you can also enjoy the soup chilled, like a gazpacho.
If you want even softer cottage cheese dumplings, whip the egg white until stiff peaks form before gently folding it into the cottage cheese mixture.
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