Recipe by Cyprian and Georgiana Plostinar, presented at the Club on 5 April 2006. Serves 4-6.
1. Bring the stock to the boil. Add the carrots, celery, parsnip, and onion and boil them until soft.
2. Meanwhile, beat the egg white very well, then add the yolk and mix them together. Add to this mixture as much semolina as necessary to make it creamy and thick. Season with salt.
3.Remove the celery, parsnip, and onion from the soup, and discard them.
4. Bring the soup to the simmering point. Now take dessertspoonfuls of the semolina mixture, and drop them into the soup. Leave to simmer gently for about 10 minutes until the dumplings rise to the surface.
5. Add the oil, season with salt and pepper, and add the parsley leaves.
Note: For a vegan diet, egg-free pasta can be used instead of semolina dumplings.