Roasted Semolina Soup

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   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.

* Per serving · 4 servings · Values may vary.

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