| previous | next |
Title: Gross-Suppe (Semolina Soup)
Categories: Soup German
Yield: 4 Servings
| 1 | l | Meat broth (approx. 1 qt) |
| 1 | c | Semolina |
| 1 | Egg | |
| A few sprigs parsley, chopped, OR a bit of chopped | ||
| Chives | ||
| 50 | g | 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
| previous | next |