New Garlic and Semolina Soup

1. 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. 2

   Stirring constantly with a whisk, sprinkle in: 1/2 cup semolina.

3. 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. 4

   Add: 3 green garlic plants (bulbs and stalks), trimmed of green parts and chopped fine.

5. 5

   Cook at a simmer, stirring occasionally with a wooden spoon, for 20 minutes.

6. 6

   Discard the herb bouquet, taste for salt, adjust as needed, and serve hot.

7. 7

   Add cooked, chopped spinach to the bowl when serving.

8. 8

   Float shavings of Parmesan or pecorino cheese on top of each serving.

9. 9

   Float a little herb butter on top of each serving.

10. 10

    Add 1 cup shelled peas or thinly sliced snap peas after 13 minutes of cooking.

* Per serving · 4 servings · Values may vary.

No additional tips available.