Why it works: Semolina and mace work together. They rank in the top 35% of all ingredient pairs, and cooks put them together in 27 recipes. The science ↓
Semolina Soup
Ingredients
Directions
In a large pot, add 6 ounces of semolina to 2 quarts of stock and 1 blade of mace.
Stir continuously to prevent lumps from forming.
Simmer gently for 30 minutes.
Season with salt to taste and 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
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.
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Semolina + macetop 35% of all pairsSmell alikelowCooked together27 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Semolina
- Thickens the stock as it cooks, giving the soup body and a light, grainy texture.
- Stock
- Forms the liquid base that carries the flavour and hydrates the semolina.
- Mace
- Adds a warm, aromatic flavour to the stock during simmering.
The step that matters
Stir continuously while adding the semolina. Semolina clumps quickly when it meets hot liquid, because the outer grains swell before the inside hydrates. Constant stirring disperses the grains so the soup cooks smooth rather than lumpy.
“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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