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Semolina Soup

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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

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

  2. Gradually stir in 8 tablespoons of semolina while boiling.

  3. Continue stirring for 10 minutes as it boils.

  4. Add 1/2 pint of milk, salt, and pepper to taste.

  5. Warm the soup through while stirring, then 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 stock into a smooth, starchy soup as it cooks.
Milk
Adds richness and a softer, creamier body to the soup.

The step that matters

Stirring in the semolina while boiling. Semolina clumps if dumped in at once, so it should be added gradually while stirring. Continuous stirring keeps the grains dispersed so they hydrate and thicken evenly 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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