Semolina Soup
Ingredients
Directions
Drop the semolina into the boiling stock.
Keep stirring to prevent burning.
Simmer gently for 30 minutes.
Serve.
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 and a slightly grainy texture.
- Stock
- Provides the liquid base and most of the flavour of the soup.
The step that matters
Keep stirring to prevent burning. Semolina is a coarse wheat flour that settles and scorches on the bottom of the pot if left still. Constant stirring keeps the grains suspended, so they hydrate evenly and the soup thickens smoothly without a burnt taste.
“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 Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.