Name: Gross-Suppe (Semolina Soup)
Ingredients: 1 l Meat broth (approx. 1 qt); 1 c Semolina; 1 Egg; A few sprigs parsley, chopped, OR a bit of chopped; Chives; 50 g Butter (3 1/2 Tbsp); Salt to taste; Pepper to taste; Ground nutmeg to taste

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	German	Soups/stews, German	4	Servings

INGREDIENTS

1	l	Meat broth (approx. 1 qt)
1	c	Semolina
1		Egg
		A few sprigs parsley, chopped, OR a bit of chopped
		Chives
50	g	Butter (3 1/2 Tbsp)
		Salt to taste
		Pepper to taste
		Ground nutmeg to taste

INSTRUCTIONS

Slowly stir the semolina into the boiling broth and cook for 1 hour.
Shortly before serving, stir in a beaten egg, adjust seasoning with salt,
pepper, and nutmeg. Add the chopped parsley or chives, and dot with butter.
Serves 4.
From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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