GROSSSUPPE SEMOLINA SOUP
1 liter meat broth (approximately 1 quart) 1 cup semolina 1 egg A few sprigs parsley, chopped, or a bit of chopped chives 50 grams butter (3 1/2 tablespoons) 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. *note* The gritty coarse particles of wheat left after the finer flour has passed through a bolting machine, used for pasta. [Alteration of Italian semolino, diminutive of semola, bran, from Latin simila, fine flour, ultimately of Semitic origin.] A Great Meal Idea! Sugar Says: People are like stained glass windows: They sparkle and shine when the sun is out, But when the darkness sets in, their true beauty is revealed only if there is a light shining from within. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
