This recipe for semolina soup, a childhood comfort food, can even be customized for an important dinner.
There semolina soup is a light first course and comfort food; it reminds many of their childhood because it was a soup given to children especially a few years ago.
Semolina is the product of grinding of cereals, usually wheat, it is the second grinding of semolina, from which small and yellowish grains are obtained. There are different formats: coarse semolina and fine. It is easier to find semolina fino in the supermarket, which creates a very soft and delicate cream and is similar to gnocchi alla romana.
Vegetables that are used to make broth and then removed can be used in many ways, for example to make vegetable meatballs, but if you are interested in a thicker soup, you can add them by blending them.
Finally, if there are no children at the table, you can add fried mushrooms, blue cheese or a few sage leaves fried in oil to the soup.
Grilled Parmesan cheese
Freshly ground black pepper
Extra virgin olive oil
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To prepare the semolina soup, clean the vegetables, peel the carrots and onions and remove the strings from the celery stick.
Cut the tomatoes.
Put the vegetables in the pan and cover with oil.
Bring to a boil and cook for 20 minutes.
Strain the vegetables.
Put semolina in the broth.
Cook until thickened.
Serve the soup with a little oil, fresh pepper and parmesan.