Roasted Semolina Soup
- 3 tablespoons unsalted butter (50g)
- 1/3 cup fine semolina flour (60g)
- 3-4 cups broth of choice (vegetable, chicken or beef) depending on how thick you like your soup
- 2 pinches grated nutmeg (or more to taste)
- 1 pinch Hungarian sweet paprika
- 1 sprig fresh parsley, chopped
- Melt the butter in a 2-3 qt saucepan. Add the semolina and slowly roast it with the butter over low-medium heat. Stay near it and stir occasionally, so the semolina does not burn. Once it is golden brown add the broth of your choice, then bring it to a boil. Simmer for about 15 minutes over low heat. Season the soup with grated nutmeg, some sweet paprika (I use Penzey's Hungarian) and some salt & pepper and sprinkle the chopped parsley on top. Note: sometimes I want this soup a little thicker and use 1/2-1 cup less broth, so it's up to your individual taste.
unsalted butter, fine semolina flour, broth of choice, nutmeg, sweet paprika, parsley
Taken from food52.com/recipes/16632-roasted-semolina-soup (may not work)