Author Notes: 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
grams wheat semolina
milliliters vegetable or chicken stock
generous dash of freshly ground nutmeg
- 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.