Soup of Soujee is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic soup made from a bouillon or clear gravy soup base enriched with sooji (semolina or cream of wheat). The full recipe is presented here and I hope you enjoy this classic British version of: Soup of Soujee.
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This is a traditional British recipe redacted from Eliza Acton's 1845 volume Modern Cookery, the first classic Victorian cookbook.
Original Recipe
SOUP OF SOUJEE.
The soujee is of Indian origin, but is now ell manufactured in England.§ and is, we think, somewhat more delicate than semoulina in flavour; and being made from wheat of the finest quality, is also quite as nutritious, or more so. For each quart of soup, allow two ounces of soujee (the proportions can always be otherwise adapted to the taste after the first trial); drop it gradually into the boiling liquid, and simmer it for ten or twelve minutes. Bullock's semola is another preparation which may be used in exaclty the same manner to thicken soup; but both this and soujee are more expensive at present than semoulina.
Modern Redaction
Today, soojee (also spelled suji or sooji) is still an important ingredient in the south of India. In Britain this, today is known as semolina flour and in America, Ground Cream of Wheat.
Modern Redaction
Ingredients:
150g sooji (semolina flour or ground cream of wheat [the coarse, purified wheat middlings of durum wheat ground to a flour])
2l boiling bouillon or consommé
Method:
Pour the bouillon or gravy soup into a pan and bring to a simmer. Whilst stirring the stock constantly, pour the semolina into the pan in a slow, steady, stream. Still stirring constantly, bring the mixture back to a simmer and cook gently for about 12 minutes, or until the soup is hot through and thickened.
Pour into a warmed tureen, bring to the table and serve.
