Semoulina Soup

Soupe à la Sémoule

Nearly, or quite 25 minutes.

Ingredients

  • Soup, 3 quarts
  • semoulina, 6 oz.

Method

Semoulina is used in the same way as the vermicelli. It should be dropped very lightly and by degrees into the boiling soup, which should be stirred all the time it is being added, and very frequently afterwards; indeed, it should scarcely be quitted until it is ready for table. Skim it carefully, and let it simmer from twenty to five-and-twenty minutes. This, when the semoulina is good and fresh, is, to our taste, an excellent soup.

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