Semolina soup
Semolina soup is a grain soup , the base of which is a broth bound with semolina . Durum wheat or whole grain semolina can be used. The soup vegetables that have been cooked are used as soup ingredients.
Manufacturing
Germany
For a so-called "roasted" semolina soup, semolina and diced onions are browned in oil and cooked in a meat broth with sliced carrots, then refined with butter and chopped parsley.
For the so-called semolina soup Leopold (French: potage Léopold ), strips of sorrel are brought to the boil in the cooked semolina soup and then sprinkled with chervil and lettuce leaves.
Austria
In Austria veal bone soup is used for a " burnt- in" semolina soup, or a vegetable broth or water if it is to be a fasting soup .
The semolina is only lightly roasted in butter, poured into the strained soup, and then slowly cooked with vegetables. A light preserve made of butter and flour is poured with the semolina soup, alloyed with yolk and sprinkled with chopped parsley. In Burgenland, for the "Griaßsupp'm" medium-fine semolina is poured directly into the boiling liquid (smoked or meat soup or water), briefly boiled and then left to swell.
Individual evidence
- ↑ a b Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 155-159, 383 .
- ^ Philip Pauli: Classical Cooking The Modern Way: Methods and Techniques . John Wiley & Sons, 1999, ISBN 978-0-471-29187-9 , pp. 196 ( google.de [accessed on November 22, 2019]).
- ^ Franz Maier-Bruck : From eating in the country, the great book of Austrian farmer's cuisine and home cooking . Unchangeable New edition edition. K and S, Vienna 1999, ISBN 3-218-00662-7 , pp. 13 .
- ^ Franz Maier-Bruck : The great Sacher cookbook . Wiener Verlag, 1975, p. 112 .