Spring Time Semolina Soup Recipe
How about one awesome recipe suggestion to attempt today? This Springtime Semolina Soup is too good to be passed up, so make a special note of it. It is a staple food of the French people which has now gained popularity the world over. It is most popularly enjoyed as an Appetizer. Whenever you try out this Springtime Semolina Soup, don't forget to let me know your experience while preparing and eating it .
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.
