🧄 Garlic & Sorrel Soup with Semolina
A creamy, aromatic soup that blends the sharpness of sorrel with the warmth of garlic. This garlic and sorrel soup is enriched with semolina, eggs, and cream for a comforting dish, finished with crunchy garlic croutons.
Ingredients
- •2 tablespoons butter
- •6 cloves garlic, crushed or minced
- •5 cups chicken or vegetable broth
- •½ cup semolina pasta
- •2 eggs, beaten
- •½ cup whipping cream
- •½ cup finely shredded sorrel
- •2 tablespoons garlic croutons
- •Large pinch of salt
- •Small pinch of freshly ground black pepper
Instructions
- 1
Sauté garlic: Melt butter in a saucepan over medium heat. Add garlic and cook gently for 1 minute.
- 2
Add broth & sorrel: Pour in the broth, add sorrel, salt, and pepper. Bring to a boil over high heat.
- 3
Cook semolina: Gradually stir in semolina. Reduce heat and simmer gently for 10 minutes.
- 4
Finish with eggs & cream: Remove from heat. While stirring continuously, add beaten eggs and cream until smooth.
- 5
Serve: Ladle into warmed bowls and garnish with garlic croutons.
Yield: Serves 4