Name: Semolina Soup
Ingredients: ¼ pound Italian semolina; 1 quart water; 1 quart vegetable stock

Semolina Soup

Ingredients

¼ pound Italian semolina
1 quart water
1 quart vegetable stock

Directions

Boil the semolina in water for 20 minutes.
Add the cooked semolina and the boiling water to the vegetable stock.
Boil together for 1 minute and serve.

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

Italian semolina: Thickens the soup as its starch swells and gelatinizes during boiling.
Vegetable stock: Provides the main savory flavour and the liquid base of the soup.

“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.