Semolina and Veggie Soup
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 1⁄4 cups water
- 2 chicken bouillon cubes
- 2 leeks, white part only, thinly sliced
- 2 carrots, thinly sliced
- 4 tablespoons semolina (Malt-o-meal)
- 1 cup butternut squash, shredded
- 4 teaspoons parsley, chopped
- 4 ounces Fontina cheese, cubed
directions
- Bring the water and chicken bouillons to a boil in a large stockpot.
- Add leeks and carrot and cook for 10 minutes.
- Sprinkle semolina while constantly stirring and cook for one minute.
- Finally add butternut squash and cook on low heat for 30 minutes.
- Serve on 4 individual bowls; add cubed cheese on the center of each bowl and sprinkle with parsley.
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RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com