Soupe de Maïs

• 1.7 l/3 pt chicken stock
• 100 g/4

Pour the stock into the saucepan, add the carrots, onions, bouquet garni, pig’s ear or duck’s head and a little salt, bring to the boil, then cover and simmer for 20 minutes.

Sprinkle the semolina into the pan like rain and cook, stirring continuously, for 20 minutes. Remove the bouquet garni and ear or head, check the seasoning and stir the cream into the soup before serving.