Make Ahead

Roasted semolina soup

March 17, 2012
0 Ratings
Author Notes

This is what I refer to as "peasant food" - simple, basic, but it acts as a comfort food for me and it's actually quite filling. My mom made this exceptionally well when I was a kid and I would ask for it almost weekly. If you have leftovers you will find that the semolina continues to expand and it can look rather thick once cooled. It reheats beautifully though, and I tend to make twice the amount because I love it warmed up again another day. Roasted semolina soup takes me back to childhood days, and I translated this recipe based on what my mom wrote down. I hope you will enjoy it as much as I do! —BavarianCook

  • Makes 1 quart
  • 3 tablespoons unsalted butter (50g)
  • 1/3 cup fine semolina flour (60g)
  • 3-4 cups broth of choice (vegetable, chicken or beef) depending on how thick you like your soup
  • 2 pinches grated nutmeg (or more to taste)
  • 1 pinch Hungarian sweet paprika
  • 1 sprig fresh parsley, chopped
In This Recipe
  1. Melt the butter in a 2-3 qt saucepan. Add the semolina and slowly roast it with the butter over low-medium heat. Stay near it and stir occasionally, so the semolina does not burn. Once it is golden brown add the broth of your choice, then bring it to a boil. Simmer for about 15 minutes over low heat. Season the soup with grated nutmeg, some sweet paprika (I use Penzey's Hungarian) and some salt & pepper and sprinkle the chopped parsley on top. Note: sometimes I want this soup a little thicker and use 1/2-1 cup less broth, so it's up to your individual taste.
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