Gross-suppe (semolina soup)

Yield: 4 servings

Measure Ingredient
1 litre Meat broth (approx. 1 qt)
1 cup Semolina
1 Egg
A few sprigs parsley, chopped, OR a bit of chopped
50 grams Butter (3 1/2 Tbsp)
Salt to taste
Pepper to taste
Ground nutmeg to taste

Slowly stir the semolina into the boiling broth and cook for 1 hour.

Shortly before serving, stir in a beaten egg, adjust seasoning with salt, pepper, and nutmeg. Add the chopped parsley or chives, and dot with butter.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92

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