Baby Recipe Semolina Soup with Corn and Tomatoes

Whole wheat semolina is now already tolerated. Its egg white complements exceptionally well with the amino acids (protein building blocks) found in dairy products and hominy. Corn is now fresh on the market: an exceptionally mild vegetable.

Cook corn on the cob in vegetable soup for about 15 minutes. Lift out, drain. With a sharp kitchen knife, cut the kernels from the cob, add semolina to the clear soup, add milk and simmer gently for 10 minutes. Blanch the tomatoes with boiling water, remove the skin, cut the tomatoes in half, squeeze out the seeds and remove the green stalk.

Cut the tomato flesh into cubes. Add the egg to the hot soup: to do this, first mix the egg yolks in a cup with 1 tablespoon of soup, add another spoonful, and only then add the mixture to the soup. It must not make now, otherwise the egg will curdle. Finally stir in the butter, chopped kitchen herbs, corn kernels and tomato pieces, get hot and table form. Also tastes good to adults as a soup.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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