Gross-Suppe (Semolina Soup)
soups
1 liter meat broth (approx. 1 qt)
1 cup semolina
1 egg
1 a few sprigs parsley, chopped, or a; bit of chopped
1 chives
50 gm butter (3 1/2 tbsp)
1 salt to taste
1 pepper to taste
1 ground nutmeg to taste
Slowly stir the semolina into the boiling broth and cook for 1 hour. Shortly before serving, stir in a beaten egg, adjust seasoning with salt, pepper, and nutmeg. Add the chopped parsley or chives, and dot with butter. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
Yield: 4 servings
