Pea Soup with Semolina Dumplings

How to prepare pea soup with semolina dumplings

1. Finely chop the onion. Cut the carrots into rounds as thin as possible, almost like potatoes when making chips.
2. Add the onion to the hot oil and saute over low heat for 5 minutes, just until slightly soft. Add the carrots and continue to saute, still over low heat, for 15 minutes, stirring from time to time. Be careful not to let the vegetables brown or take on color.
3. Add 1.5 liters of water and bring to a boil over high heat. Add salt and black pepper to the soup. Cover, reduce heat to medium-low, and let it simmer for 5 minutes.
4. Prepare the dumpling batter: lightly beat the eggs with the salt and oil; add the semolina gradually, one tablespoon at a time, stirring gently (from top to bottom) with a fork (do not rush this step); at the end fold in the chopped parsley; let the batter (it is quite soft now) rest until you need it.
6. Add the peas to the soup, replace the lid, and let it simmer over low heat for 10 minutes. Adjust the soup for salt.
   
7. Reduce heat to low so the soup no longer boils. Heat a spoon in the hot soup. Take some dumpling batter (less than half a spoon); dip the spoon in the soup and release the dumpling. Continue until you finish the batter. Cover the pot, keep the heat on low, and let the dumplings cook for 10 minutes (during which they will puff up).
8. Turn off the heat and let the soup rest with the lid on for another 5-10 minutes.

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