Skip to main content
Main

Semolina Soup

A thick soup made with stock, milk, semolina, salt, pepper, served with toasted or fried bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Semolina Soup

Ingredients

Directions

Make the soup

  1. Bring the stock to a boil in a large pot.

  2. Once boiling, stir in the semolina.

  3. Continue stirring for 10 minutes while it boils.

  4. Add salt and pepper to taste.

Serve

  1. Heat the soup again before serving.

  2. Serve with toasted or fried bread.

Recipe from a historical cookbook (Internet Archive).

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.

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. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  3. Milk + semolinatop 18% of all pairs
    Smell alikemoderate
    Cooked together316 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Semolina + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together159 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Semolina
Thickens the stock into a soup with a thick, starchy body as it boils.
Stock
Forms the liquid base that the semolina thickens and flavours.
Milk
Adds richness and softness, rounding out the texture of the soup.

The step that matters

Stirring the semolina while it boils. Semolina can settle and scorch on the bottom of the pot or form lumps if not stirred constantly. Continuous stirring keeps it dispersed so it thickens evenly.

“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

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes