Recipes > Soup > Semolina Soup

Semolina Soup


  • 2 ounces semolina
  • 1/2 pint of milk
  • 3 pints bone stock
  • salt
  • pepper


If the stock has been made without vegetables, as it must often be in hot weather, boil an onion, carrot, fagot of herbs, and a dozen peppercorns in it for half an hour, then strain the stock and put it back in the saucepan. Sprinkle in the semolina and stir until it boils; simmer till the semolina thickens, then add the milk, pepper, and salt, and boil up. Pour into a warm tureen, and send fried bread to table with it.

Time: 1 hour.


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The Art of Living in Australia (1893).

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