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 its starch swells during simmering, giving the soup body.
- Stock
- Forms the liquid base that the semolina hydrates and cooks in, carrying the flavor of the soup.
The step that matters
Adding the semolina to boiling stock. Semolina dropped into liquid that is not fully boiling can clump before it hydrates evenly. Stirring while it cooks keeps the grains dispersed and prevents the bottom from scorching.
“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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