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New Garlic and Semolina Soup

From Athens Locally Grown

<p>A beautifully smooth, simple soup with multiple variations featuring young garlic. The original recipe calls for chicken broth, but vegetable broth can easily be substituted.</p>
Source: "The Art of Simple Food" by Alice Waters, pg. 251 (Entered by Geoff Lewis)
Serves: About 2 quarts or 4-6 servings

2 quarts chicken broth (or vegetable)
1 bouquet herbs (thyme, parsley, and bay leaf)
1/2 cup semolina
3 plants/stems green garlic (bulbs and stalks)

Step by Step Instructions
  1. In a heavy soup pot, bring broth, herb bouquet and salt to a boil.
  2. Stirring constantly with a whisk, sprinkle in semolina. Lower the heat and continue stirring until the semolina is suspended in the broth and no longer settles to the bottom, about 5 minutes.
  3. Add finely chopped green garlic and cook at a simmer, stirring occasionally with a wooden spoon, for 20 min.
  4. Discard the herb bouquet, taste for salt, adjust as needed, and serve hot.
  5. Variations: Add cooked, chopped spinach (or chard) to the bowl when serving; float shavings of Parmesan or pecorino cheese on top of each serving; float a little herb butter on top of each serving; add 1 cup shelled peas or thinly sliced snap peas after 13 min. of cooking.