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New Garlic and Semolina Soup
Source: "The Art of Simple Food" by Alice Waters, pg. 251 (Entered by Geoff Lewis)
A beautifully smooth, simple soup with multiple variations featuring young garlic. The original recipe calls for chicken broth, but vegetable broth can easily be substituted.
Serves: About 2 quarts or 4-6 servings
2 quarts chicken broth (or vegetable)
1 bouquet herbs (thyme, parsley, and bay leaf)
1/2 cup semolina
3 plants/stems green garlic (bulbs and stalks)
Step by Step Instructions
- In a heavy soup pot, bring broth, herb bouquet and salt to a boil.
- Stirring constantly with a whisk, sprinkle in semolina. Lower the heat and continue stirring until the semolina is suspended in the broth and no longer settles to the bottom, about 5 minutes.
- Add finely chopped green garlic and cook at a simmer, stirring occasionally with a wooden spoon, for 20 min.
- Discard the herb bouquet, taste for salt, adjust as needed, and serve hot.
- Variations: Add cooked, chopped spinach (or chard) to the bowl when serving; float shavings of Parmesan or pecorino cheese on top of each serving; float a little herb butter on top of each serving; add 1 cup shelled peas or thinly sliced snap peas after 13 min. of cooking.
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