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Semolina Soup

A simple soup made by boiling stock and adding semolina, then simmering for 20 minutes.

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. Add the semolina and boil for 20 minutes.

  3. Serve 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 its starch swells, giving the soup body.

The step that matters

Adding the semolina to boiling stock. Semolina is coarse and can clump if dropped into liquid unevenly. Adding it to steadily boiling stock and keeping it moving helps it disperse, so the starch hydrates evenly and the soup thickens smoothly instead of forming lumps.

“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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