Skip to main content
Main

Semolina Soup

A light soup made with second stock, semolina, milk, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Semolina and milk work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 316 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Semolina Soup

Ingredients

Directions

Make the soup

  1. Bring 1 quart of second stock to a boil in a saucepan.

  2. Gradually stir in 2 tablespoons of semolina.

  3. Continue stirring for 10 minutes while it boils.

  4. Add ½ pint of milk, salt, and pepper to taste.

  5. Warm the soup through, stirring constantly.

Serve

  1. Pour into a hot soup tureen for serving.

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. Semolina + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together316 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

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

  3. 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 soup as its starch swells and sets in the boiling stock.
Second stock
Forms the liquid base that carries the soup's flavour.
Milk
Adds richness and a smoother, creamier body to the soup.

The step that matters

Add the semolina gradually while stirring. Semolina starch disperses and swells in hot liquid. Adding it all at once makes lumps that stay in the soup, so sprinkle it in slowly and keep stirring as it boils to thicken 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

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