This soup is a modest meal, but a satisfying one, made of a handful of ingredients from the pantry. It´s a recipe from my home close to the French-German border where I grew up. My mother would prepare this soup for me whenever I was in need for warmth & comfort, and it never missed its purpose. —Sabine
vegetable or chicken stock
generous dash of freshly ground nutmeg
In This Recipe
Melt butter, add semolina and roast over medium to high heat, stirring constantly with a wooden spoon, until the grains are sandy, slightly browned, and have a nice smell. Stay by the pot, as the semolina burns fast.
Pour stock, stir well, reduce the heat to low, add milk, and allow to simmer for 5-10 minutes, stirring frequently.
Season with ground nutmeg.
Stir in the egg yolk.
Serve as it is, or add a handful chunks of fried bacon and chopped parsley.