Wild Garlic Soup with Semolina Balls

For the wild garlic soup with semolina balls, put the semolina in an ovenproof bowl. Heat vegetable soup and pour over boiling hot. Cover and let swell for 10 minutes and cool.

Whisk in flour, egg, curd cheese and grated organic lemon zest with a hand mixer. Wash the chives, shake dry, cut into small rolls and mix into the semolina mixture.

Season the mixture with salt and pepper. Form about 16 balls from the semolina mixture with moistened hands and put them into plenty of boiling salted water.

Gently cook the semolina balls over low heat for about 5 minutes, until they rise to the surface. Remove the pot from the heat and let the semolina balls sit for another 20 minutes.

In the meantime, peel young onions, wash and cut into rings. Peel, wash and dice the potatoes. In a soup pot, melt butter over medium heat and sauté green onions and potatoes. Pour in vegetable soup.

Turn down heat and let soup simmer gently, covered, for about 15 minutes. While soup is simmering, carefully wash wild garlic leaves, toss to dry and chop.

Chop the gorgonzola with the help of a fork. Remove soup pot from heat, add whipping cream, wild garlic and Gorgonzola. Puree the wild garlic soup with a hand blender until smooth, season with salt, pepper, nutmeg and lemon juice and bring to the boil again very briefly.

To serve, pour the wild garlic soup into warmed soup bowls.

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