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Semolina Soup

A simple soup made with stock, milk, semolina, salt, pepper, and served with fried bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Semolina Soup

Ingredients

Directions

Make the soup

  1. In a saucepan, bring the stock to a boil.

  2. Stir in the semolina and let it boil for 15 minutes.

  3. Add the milk, salt, and pepper, and heat until hot.

Serve

  1. Pour into a warm tureen and serve with fried bread.

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. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  3. Milk + semolinatop 18% of all pairs
    Smell alikemoderate
    Cooked together316 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

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

  5. 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 as it boils, giving the soup a body and a slightly grainy texture.
Milk
Adds richness and softness, mellowing the flavour of the stock.
Stock
Forms the liquid base of the soup that the semolina thickens.

The step that matters

Boiling the semolina for 15 minutes. Semolina must be cooked long enough for its starch to swell fully and lose any raw, floury taste. Stirring keeps it from settling and scorching on the base of the pan.

“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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