Spring Time Semolina Soup Recipe
Ingredients
2 pints of bouillon from pot-au-feu or bouillon cube,
4 tablespoonfuls of semolina,
2 or 3 fresh lettuce leaves,
1 or 2 leaves of fresh young sorrel,
A teaspoonful of chervil.
Directions
Make the soup thickened with semolina (One of my other recipes).
Just before serving, add the finely shredded lettuce and sorrel; heat them through by merely letting them stand in the saucepan of hot soup for a few minutes, off the fire and with a lid on the pan.
Pour into the soup tureen and sprinkle with the chopped chervil.
Note: Spinach leaves and a squeeze of lemon juice may be substituted for sorrel.
Chervil is sold by herbalists.
Just before serving, add the finely shredded lettuce and sorrel; heat them through by merely letting them stand in the saucepan of hot soup for a few minutes, off the fire and with a lid on the pan.
Pour into the soup tureen and sprinkle with the chopped chervil.
Note: Spinach leaves and a squeeze of lemon juice may be substituted for sorrel.
Chervil is sold by herbalists.
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