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Recipe for homemade semolina soup with egg

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Semolina soup - make it yourself - recipe

My paternal grandmother very often cooked semolina soup with egg. I always loved eating it. I always enjoyed remembering that and went on a search on the internet for a suitable recipe. I was successful and found a really good recipe, which I slightly modified. I have published it here so that you can try it out too; my children like it very much:

Recipe for semolina soup with egg

This soup is quick to make and our children also like it very much. Why not try it out!

Read also: Minestrone soup recipe

Photo by Sabine, meinhaushalt.at

 

 

Ingredients

Preparation

  1. In a large pot, sauté the butter, onion and carrots a little, then sprinkle the semolina over them, mix well and pour in the water.

  2. For seasoning, add the bouillon cube; I use only one, and prefer to adjust the seasoning afterwards.

  3. Let the soup simmer for about 8–10 minutes so that the carrots soften a bit (I always check this with a fork: if the carrot can be pierced easily, it's done).

  4. Beat the egg well in a separate bowl with a whisk so that the egg white and yolk are combined.

  5. The soup should still be boiling, bubbling — then slowly pour the egg into the soup.

  6. This creates these nice 'flakes'.

  7. Cook for another 1–2 minutes and then season to taste.

  8. I then season further with salt, pepper and Maggi.

  9. Sprinkle the soup with parsley and serve.

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