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Semolina Soup

A simple soup made with veal broth, semolina, milk, salt, pepper, served with dry toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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

Make the soup

  1. Bring veal broth to a boil in a saucepan.

  2. Gradually add semolina while stirring for 10 minutes.

  3. Stir in milk and season with salt and pepper.

  4. Heat until hot, then pour into a bowl.

Serve

  1. Serve with dry toast cut into small squares.

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. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Semolina + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together159 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Veal + milktop 24% of all pairs
    Smell alikemoderate
    Cooked together2,013 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Semolina
Thickens the broth as it cooks, giving the soup body.
Veal broth
Forms the liquid base of the soup and carries its savoury flavour.
Milk
Adds richness and softens the flavour of the broth.

The step that matters

Gradually add semolina while stirring. Semolina clumps if dumped in at once. Adding it slowly while stirring lets each grain hydrate evenly, giving a smooth, thickened soup rather than 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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