roasted semolina soup

By • February 6, 2015 0 Comments

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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

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Serves 4

  • 125 grams wheat semolina
  • 500 milliliters milk
  • 500 milliliters vegetable or chicken stock
  • 1 egg yolk
  • 1 generous dash of freshly ground nutmeg
  1. 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.
  2. Pour stock, stir well, reduce the heat to low, add milk, and allow to simmer for 5-10 minutes, stirring frequently.
  3. Season with ground nutmeg.
  4. Stir in the egg yolk.
  5. Serve as it is, or add a handful chunks of fried bacon and chopped parsley.

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