Semolina, coarsely ground durum wheat, turns simple, homemade chicken broth into a more substantial, silky textured soup.
Recipe information
Yield
makes about 2 quarts; 4 to 6 servings
Ingredients
Preparation
Step 1
In a heavy soup pot, bring to a boil: 2 quarts chicken broth, 1 herb bouquet, tied with cotton string (a few sprigs of thyme and parsley, and a bay leaf), Salt.
Step 2
Stirring constantly with a whisk, sprinkle in: 1/2 cup semolina.
Step 3
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: 3 green garlic plants (bulbs and stalks), trimmed of green parts and chopped fine.
Step 4
Cook at a simmer, stirring occasionally with a wooden spoon, for 20 minutes. Discard the herb bouquet, taste for salt, adjust as needed, and serve hot.
Variations
Step 5
Add cooked, chopped spinach to the bowl when serving.
Step 6
Float shavings of Parmesan or pecorino cheese on top of each serving.
Step 7
Float a little herb butter on top of each serving.
Step 8
Add 1 cup shelled peas or thinly sliced snap peas after 13 minutes of cooking.
