Semolina Soup (Soupe à la Sémoule) 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 semolina. The full recipe is presented here and I hope you enjoy this classic British version of: Soupe à la Sémoule (Semolina Soup).
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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
SEMOLINA SOUP.
(Soupe à la Sémoule.)
Semoulina is used in the same way as vermicelli. It should be dropped very lightly and by degrees into the boiling soup, which should be stirred all the time it is being added, and very frequently afterwards; indeed, it should scarcely be quitted until it is ready for table. Skim it carefully, and let it simmer from twenty to five-and-twenty minutes. This, when the semoulina is good and fresh, is, to our taste, and excellent soup.
200g semolina (the coarse, purified wheat middlings of durum wheat)
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 20 minutes, or until the soup is hot and thickened and the semolina is very soft.
Pour into a warmed tureen, bring to the table and serve.
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