CookEat Recipe
Semolina Soup with Tomato and Egg
A soft semolina soup enriched with butter, tomato, eggs and Parmesan, made with water.
Method
Steps
Step 1
Gather the ingredients: 100 g fine semolina; About 1.2 litres water; Salt to taste; 30 g butter; 60 ml plain tomato passata, or 1 tablespoon tomato paste; 2 eggs; 40 g finely grated Parmesan.
Step 2
Bring the water to a simmer. Gradually whisk in the semolina and cook gently, stirring frequently, until the grains are tender, about 8–12 minutes or according to the package. Keep the soup soft and pourable, adding a little hot water if it thickens too much.
Step 3
Before taking it off the heat, season with salt, melt in the butter and stir in the passata or tomato paste. Heat through.
Step 4
Beat the eggs with the Parmesan in a heatproof bowl. Whisk in a ladleful of the hot semolina soup gradually, then return the warmed egg mixture to the pan while stirring constantly.
Step 5
Heat gently until the whole soup reaches 74°C and is lightly thickened, avoiding a hard boil or large egg curds. Transfer to a tureen and serve immediately.
Step 6
For one serving, cook about 25 g semolina in 300 ml water with about 8 g butter and 15 ml passata. Use one egg yolk and two tablespoons grated Parmesan instead of a portion of the whole-egg mixture, and temper and finish at 74°C in the same way.
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