New Garlic and Semolina Soup

• 2 quarts chicken broth
• 1 herb bouquet, tied with cotton string (a few sprigs of thyme and parsley, and a bay leaf)
• Salt
• 1/2 cup semolina
• 3 green garlic plants (bulbs and stalks), trimmed of green parts and chopped fine

1. In a heavy soup pot, bring to a boil: 2 quarts chicken broth, 1 herb bouquet, tied with cotton string (a few sprigs of thyme and parsley, and a bay leaf), Salt.
2. Stirring constantly with a whisk, sprinkle in: 1/2 cup semolina.
3. Lower the heat and continue stirring until the semolina is suspended in the broth and no longer settles to the bottom, about 5 minutes.
4. Add: 3 green garlic plants (bulbs and stalks), trimmed of green parts and chopped fine.
5. Cook at a simmer, stirring occasionally with a wooden spoon, for 20 minutes.
6. Discard the herb bouquet, taste for salt, adjust as needed, and serve hot.
7. Add cooked, chopped spinach to the bowl when serving.
8. Float shavings of Parmesan or pecorino cheese on top of each serving.
9. Float a little herb butter on top of each serving.
10. Add 1 cup shelled peas or thinly sliced snap peas after 13 minutes of cooking.

chicken broth, herb bouquet, salt, semolina, green garlic

Taken from www.epicurious.com/recipes/food/views/new-garlic-and-semolina-soup-387146 (may not work)