Semolina Dumplings in Pea Soup

This is a light and comforting soup after a long day at the office. The ingredients are pretty basic and I had everything on hand.
Semolina durum wheat is used for the dumplings, it makes them better to hold the shape while cooking.

The soup that goes with the dumplings is ready in 7 minutes and can be prepared alongside with the dumplings.

Recipe for 2 servings, or one person as a main course:
Dumplings:
150 ml milk
25 g semolina durum wheat
20 g  cold butter
1 egg yolk
Nutmeg
Salt and pepper

Soup:
1 shallot
1 tsp butter
80 g frozen peas
1 tbsp dried soup veggies
500 ml veg stock
1 tbsp parsley
1 egg white
Salt and pepper

In a saucepan heat up the milk  season with a lot of nutmeg, salt and pepper. Bring to a boil and slowly add the semolina, stirring constantly for 3 min on reduced heat.
Transfer to a bowl and clean the pot. Fill it with water and add some salt and bring to a boil.

Add the cold butter to the semolina and mix it in. Then add the egg yolk.
With 2 teaspoons strip dumplings into the water. Simmer on low heat for 5 min.
In a bigger pot melt the butter and add chopped shallot, after 2 min add the frozen peas and the dried soup veggies. Pour in the stock and cook for 5 min. Add parsley and season.

With a slotted spoon transfer the dumplings into the soup.