Skip to main content
Main

Semolina Soup

A soup made by simmering semolina in boiling stock.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 10 ingredients
Jump to recipe ↓

Why it works: Cream and pepper are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 21,449 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Semolina Soup

8 persons

Ingredients

Directions

  1. Drop the semolina into the boiling stock and keep stirring to prevent burning.

  2. Simmer gently for half an hour and serve.

Nutrition, whole recipe (rough)

135Calories
7 gProtein
11 gFat
2 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Semolina (in the method)
Thickens the stock as it cooks, giving the soup body and a soft, smooth texture.
Stock
Forms the liquid base of the soup and carries its flavour.
Cream
Adds richness and a smoother, softer mouthfeel to the finished soup.
Eggs
Enrich the soup and add body; listed in the record without a stated method.

The step that matters

Stirring the semolina into the boiling stock. Semolina dropped into hot liquid can clump and scorch on the base of the pan. Constant stirring disperses the grains evenly so the soup thickens smoothly and does not burn.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes