Semolina soup is a warm and comforting first course, easy and quick to prepare. A must-have when I was a child. It was the soup my grandmother Irene made for me every winter. I loved it because of its velvety consistency. I played with it with a spoon, creating swirls and imagining stories and figures. Nowadays, when it’s very cold, I make it with a good broth and add some pepper.
Semolina Soup: Semolella
- Preparation time: 12 minutes
- For 4 servings
- Difficulty: Easy recipe
- Ingredients
- 8 tablespoons of semolina flour
- 1-liter of good vegetable broth
- Butter to taste
- Grated Parmesan cheese to taste
- Instructions
- Bring the broth to a boil and pour in the semolina flour.
- Cook for about ten minutes, stirring with a whisk.
- Add a teaspoon of butter and the grated Parmesan cheese. Stir until everything is melted, then serve.
Granny Irene’s photos
