Semolina Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of semolina cooked in a meat stock until tender. The full recipe is presented here and I hope you enjoy this classic British version of: Semolina Soup.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
153. INGREDIENTS.—5 oz. of semolina, 2 quarts of boiling stock, No. 105, or 106.
Mode.—Drop the semolina into the boiling stock, and keep stirring, to prevent its burning. Simmer gently for half an hour, and serve.
Time.—1/2 an hour. Average cost, 10d. per quart, or 4d.
Add the stock to a large pan, bring to a boil then add the semolina in a steady stream, stirring constantly to prevent burning. Return to a simmer and continue cooking for 30 minutes, stirring frequently. Serve hot.
