Semolina, coarsely ground durum wheat, turns simple, homemade chicken broth into a more substantial, silky textured soup.

　　

Ingredients

makes about 2 quarts; 4 to 6 servings

　　2 quarts chicken broth

　　1 herb bouquet, tied with cotton string (a few sprigs of thyme and parsley, and a bay leaf)

　　Salt

　　1/2 cup semolina

　　3 green garlic plants (bulbs and stalks), trimmed of green parts and chopped fine

　　

Step 1

In a heavy soup pot, bring to a boil: 2 quarts chicken broth, 1 herb bouquet, tied with cotton string (a few sprigs of thyme and parsley, and a bay leaf), Salt.

　　

Step 2

Stirring constantly with a whisk, sprinkle in: 1/2 cup semolina.

　　

Step 3

Lower the heat and continue stirring until the semolina is suspended in the broth and no longer settles to the bottom, about 5 minutes. Add: 3 green garlic plants (bulbs and stalks), trimmed of green parts and chopped fine.

　　

Step 4

Cook at a simmer, stirring occasionally with a wooden spoon, for 20 minutes. Discard the herb bouquet, taste for salt, adjust as needed, and serve hot.

　　

Variations

Step 5

Add cooked, chopped spinach to the bowl when serving.

　　

Step 6

Float shavings of Parmesan or pecorino cheese on top of each serving.

　　

Step 7

Float a little herb butter on top of each serving.

　　

Step 8

Add 1 cup shelled peas or thinly sliced snap peas after 13 minutes of cooking.

　　The Art of Simple Food