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Makes
1 quart
Author Notes
Here’s what I consult with as “peasant meals” – easy, celebrated, but it surely acts as a comfort meals for me and it be surely rather filling. My mom made this exceptionally wisely after I was a tiny of 1 and I would inquire for it almost weekly. Must you would have leftovers that it’s likely you’ll derive that the semolina continues to prolong and it will watch pretty thick as soon as cooled. It reheats superbly even supposing, and I are likely to invent twice the amount because I esteem it warmed up again one other day. Roasted semolina soup takes me again to childhood days, and I translated this recipe in line with what my mom wrote down. I am hoping that it’s likely you’ll admire it as grand as I manufacture! —BavarianCook
Substances
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3 tablespoons
unsalted butter (50g)
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1/3 cup
refined semolina flour (60g)
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3-4 cups
broth of different (vegetable, rooster or beef) relying on how thick you esteem your soup
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2 pinches
grated nutmeg (or more to model)
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1 pinch
Hungarian candy paprika
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1 sprig
new parsley, chopped
Directions
- Melt the butter in a 2-3 qt saucepan. Add the semolina and slowly roast it with the butter over low-medium heat. Stop shut to it and sprint as soon as in a while, so the semolina doesn’t burn. As soon as it’s miles golden brown add the broth of your different, then disclose it to a boil. Simmer for about Quarter-hour over low heat. Season the soup with grated nutmeg, some candy paprika (I use Penzey’s Hungarian) and a few salt & pepper and sprinkle the chopped parsley on high. Present: regularly I resolve on this soup a tiny of thicker and use 1/2-1 cup much less broth, so it be as much as your particular person model.