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Semolina Soup

A simple soup made by boiling stock and adding semolina until thickened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Semolina Soup

Ingredients

Directions

  1. Bring the stock to a boil.

  2. Gradually add semolina while stirring to prevent burning.

  3. Let it simmer gently for 10 minutes until thickened.

  4. Serve very hot.

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

What each ingredient does

Semolina
Thickens the stock as it cooks, giving the soup body.
Stock
Forms the liquid base that the semolina thickens.

The step that matters

Gradually add semolina while stirring. Semolina dropped in at once clumps and can scorch on the bottom of the pan. Adding it slowly while stirring lets each portion disperse and hydrate evenly, so the soup thickens smoothly.

“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.

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